Restaurants›Rene At Tlaquepaque›H-p Mocktini Recipe

H-p Mocktini Recipe

Name: Rene At Tlaquepaques H-P Mocktini Recipe
Cook time: 12 min
Total time: 12 min
Yield: 1 servings
Cuisine: Moroccan
Ingredients: 120 ml Lapsang Black Tea (brewed); 30 ml Moroccan Harissa Syrup; 30 ml Aquafaba; 5 ml Rose Water; 60 ml Pomegranate-Lemon Juice; 6 pieces Pink Peppercorn

Inspired by Rene At Tlaquepaque

Time12m

Serves1

Lapsang Black Tea, Moroccan Harissa Syrup, Aquafaba, Rose Water, Pomegranate-Lemon Juice, Pink Peppercorn

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

H-P Mocktini – Ingredients

1/2 cup (120 ml) Lapsang Black Tea (brewed)2.03 tbsp (30 ml) Moroccan Harissa Syrup2.03 tbsp (30 ml) Aquafaba1.01 tsp (5 ml) Rose Water1/4 cup (60 ml) Pomegranate-Lemon Juice6 pieces Pink Peppercorn

Method

H-P Mocktini – Directions

Prepare tea

Brew 1 teaspoon of Lapsang Souchong tea in 150 ml hot water for 5 minutes. Strain and allow to cool, yielding 120 ml of Lapsang Black Tea (brewed).

Add harissa syrup

Pour 30 ml Moroccan Harissa Syrup into a shaker.

Add aquafaba

Add 30 ml Aquafaba to the shaker to introduce a foamy texture.

Add rose water

Add 5 ml Rose Water to the shaker to impart floral aroma.

Add pomegranate-lemon juice

Add 60 ml Pomegranate-Lemon Juice to the shaker for bright acidity and fruitiness.

Shake and chill

Fill the shaker with ice and shake vigorously for 15-20 seconds until well-chilled and foamy. Strain into a chilled martini glass.

Garnish

Garnish the drink with 6 pink peppercorns placed on a cocktail pick or lightly crushed on the rim for aroma.