A drink worthy of a Garden District gala. This bellini is packed with lush flowers. Prosecco and peach make magic with the deep floral notes of our oolong tea with rose, lime and pistachio.
Recipe is for 1 drink.
Tea-infused vodka recipe makes enough for 2 drinks.
Allow 2 hours for vodka infusion and tea syrup.
Recipe by Dalton Reforsado
Ingredients
- 1/2 ounce Dark Iris-infused vodka
- 1/2 ounce Dark Iris syrup
- 21 grams or 6 tablespoons of Dark Iris tea
- 5 ounces prosecco
- 1 ounce Peach purée
Preparation
- Make Dark Iris syrup
- Infuse vodka with Dark Iris tea
- If making 2 drinks, double the amount of all ingredients
- In a champagne flute or coupe, add peach purée, Dark Iris-infused vodka and Dark Iris syrup
- Fill glass with prosecco
- Garnish with peach slice orange twist
Infused Vodka Ingredients
- 2 tablespoons (7 grams) tea
- 4 ounces of vodka
Infused Vodka Preparation
- In a glass container, add 2 tablespoons of Dark Iris tea to 4 ounces of vodka
- Infuse for 1 hour, stirring or shaking every 30 minutes
- Remove tea from vodka by pouring it into a glass through a fine mesh strainer
- Makes 4 ounces of Dark Iris-infused vodka
Tea Syrup Ingredients
- 14g Dark Iris tea
- 1 cup sugar
- 10 ounces water
Tea Syrup Preparation
- Infuse 4 tablespoons Dark Iris tea in 10 ounces 212°F water for 4 minutes
- Remove tea leaves with a fine mesh strainer
- Add 1 cup of sugar
- Heat tea and sugar mixture on low heat, stirring constantly until sugar dissolves completely
- Let cool and refrigerate
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