Snow Capped Recipe
vodka, hibiscus, madagascar coconut tea, lemon
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Ingredients
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Tea
Hibiscus syrup
Cocktail
Garnish & Finish
Method
Tea
- 1
Brew the tea concentrate
Bring 175 ml water to a gentle boil. Remove from heat, add the Madagascar coconut tea bag, and steep 4–6 minutes for a strong, aromatic brew. Squeeze the bag gently against the side of the vessel to extract flavor and discard the bag or leaves.
- 2
Cool quickly
Place the brewed tea into an ice bath or add the 1 cup of ice and stir until the tea is chilled. Measure out 45 ml of the cooled tea for the cocktail. Reserve any extra chilled tea for another drink.
Hibiscus syrup
- 3
Make the hibiscus syrup
Combine 60 ml water and 50 g granulated sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer. Add 10 g dried hibiscus flowers, remove from heat, and let steep 8–10 minutes until deeply colored and fragrant.
- 4
Strain and cool
Strain the syrup through a fine-mesh sieve into a jar, pressing gently on the solids to release liquid. Discard solids, cool the syrup to room temperature, then refrigerate if not using immediately. You will use 15 ml for one cocktail.
Cocktail
- 5
Prepare for shaking (dry shake)
In a cocktail shaker add 50 ml vodka, 45 ml cooled Madagascar coconut tea, 15 ml hibiscus syrup, 15 ml fresh lemon juice, and 30 ml aquafaba (or pasteurized egg white). Do not add ice yet.
- 6
Dry shake to emulsify
Seal the shaker and shake vigorously, without ice, for 15–25 seconds. This dry shake builds a velvety foam (the 'snow cap').
- 7
Wet shake to chill
Open the shaker, add 1 cup of ice, reseal, and shake hard for 12–15 seconds to chill and integrate. The foam should become glossy and stable.
- 8
Garnish & Finish
- 9
Toast the coconut
While the cocktail is being prepared (or ahead of time), toast 1 tbsp coconut flakes in a dry skillet over medium heat, stirring constantly, until golden and fragrant — about 2–3 minutes. Remove from heat and cool.
- 10
Top and garnish
Spoon or let the foam settle into a gentle dome on top of the cocktail (the 'snow cap'). Sprinkle the toasted coconut flakes over the foam, add the lemon wheel to the rim or float it on the foam, and finish with an optional pinch of dried hibiscus petals for color and aroma.
