The London High Tea: Celebrating 10 years of the London Coffee Festival

Recipe by Rob Clarijs, Winner of Coffee Masters™️ 2019

Ingredients

Cold Brew:

• Hario Cold Brew Coffee Filter in Bottle

• 70gr of The Birthday Party Blend by The Roasting Party

• 1L water

Pink Lady Shrub:

• Hario Aisne Bottle

• 2x Pink Lady Apples

• Cane sugar

• Raspberry Vinegar

Cocktail:

• Long drink glass

• Ice cubes • 25ml of gin (optional)

• Orange bitters (optional)

• Your pre-made Cold Brew Coffee

• Your pre-made Pink Lady Shrub

• Slice of frozen orange (for Garnish)

Method

Cold Brew:

1. Using your Hario Cold Brew Bottle, steep 70 grams of medium ground coffee with 1L of water for 12 hours in a fridge.

Tip: Shake well, but carefully before placing it in the fridge and also once before removing the coffee 'chamber' from the bottle.

Pink Lady Shrub:

1. Slice 2 Pink Lady apples and add to your Hario Aisne bottle. Add cane sugar in a 1:1 ratio (e.g. 100g of apple + 100g of cane sugar).
   
   
2. Leave in the fridge for 12 hours, while shaking the bottle every now and then to ensure all slices are equally ‘pickled’.
   
   
3. After 10 hours in the fridge, add 1/4 to the total weight in raspberry vinegar, or Apple cider vinegar alternatively.
   
   
4. Shake well and leave for the remaining 2 hours.
   
   Tip: Ensure the slices aren’t stuck to each other by filling the bottle alternately with slices and sugar.

How to make your London High Tea Cocktail:

1. Fill your glass with ice cubes.
   
   
2. Add 100ml of your Cold Brew Coffee.
   
   
3. Add 25ml of your Pink Lady Shrub.
   
   
4. Optional: add 25ml of gin.
   
   
5. Top off with sparkling water.
   
   
6. Optional: Add a dash of orange bitters.
   
   
7. To finish off, garnish with a slice of frozen orange.