How to make Abraço Cafe's 'Balance' cocktail

By Bahadir of Abraço Cafe

Serves 4

This October, we brought back 'The Proper Shake Up' after a long hiatus. Hosted at Ozone in Shoreditch, we challenged our Good & Proper Partners to showcase how exciting tea can be by creating their very own tea-based cocktails.

With the incredibly high standard of entrees, competition was tough but our audience declared their favourite to be the winner of the People's Choice Award. We're delighted to present the crowd-pleasing 'Balance' recipe, created by Bahadir from Abraço Cafe, which uses our Chamomile and Rooibos.

“I would like to introduce you to a cocktail that blends two very distinct worlds: the soothing, gentle touch of Chamomile tea and the bold, spirited essence of Tequila. At first glance, these two might seem like an unlikely pairing - one a symbol of relaxation, and the other, often, a symbol of celebration and energy. However, in this cocktail they compliment each other’s extremes in a way that surprises and delights. Creating perfect balance and harmony.” - Bahadir

WHAT YOU'LL NEED

• 700ml Tequila 
• 20g Good & Proper Chamomile 
• 150ml Umeshu
• 250ml Orgeat 
• 250ml fresh lime juice 
• 500ml fresh pineapple juice 
• 400ml oat milk 
• 500ml White Vermouth 
• 10g Good & Proper Rooibos
• Chilli threads (for garnish) 

METHOD

Prepare your infused alcohol:

Chamomile-infused Tequila Liqueur (milk-washed)

1. Immerse your Chamomile flower heads in the Tequila and stir to mix
2. Leave to infuse in a cool place for 2 hours
3. Strain using a cheesecloth. This Chamomile-infused tequila can last as is for up to 6 months
4. Add your umeshu, orgeat, lime juice, pineapple juice and Chamomile-infused tequila to a container and mix
5. Put your oat milk in a separate container, ensuring it is room temperature or cool
6. Slowly pour your Chamomile-infused concoction into the container with the oat milk. Wait for 10 minutes
7. Strain using a cheesecloth

Rooibos-infused White Vermouth 

1. Place your Rooibos and Vermouth into a pan on the stove top and simmer until boiling, then remove from the heat
2. Leave for 2 hours before straining with a cheesecloth. This Rooibos-infused Vermouth can last for up to 3 months

To make the drinks:

1. Prepare a short tumbler with a large block of ice
2. Pour 90ml of your Chamomile Tequila Liqueur into the glass
3. Add 20ml of Rooibos-infused Vermouth before finishing off the cocktail with a garnish of chilli threads