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Jasmine tea and scotch

Jasmine Sour Blended Scotch, Lemon Juice, Jasmine Liqueur, Jasmine Tea Foam, Matcha inspired by the oh my jasmine from Nutmeg and Clove in Singapore, this scotch sour is loaded with heavy jasmine tea aromatics by way of a vegan foam. using methocel 50 and xanthan gum, we’re able to create a nice thick “cream” top with the pure unadulterated flavor of jasmine tea. 2 oz Blended Scotch .75 oz lemon juice .75 oz simple syrup 3 drops saline solution (optional) barspoon jasmine liqueur jasmine tea foam matcha powder to top Combine scotch, lemon juice, syrup, saline, and optional jasmine liqueur to a tin with ice and shake until cold. Pour into a glass with ice, then top with jasmine tea foam and dust with matcha. Jasmine Tea Foam 300 ml water 5 g jasmine pearls 30 g sugar .5 g citric acid .5 g malic acid .5 g tartaric acid 1.8 g methocellulose 50 0.5 g xanthan gum 2 N2O charges Steep jasmine pearls in hot water, covered for 10 minutes, then add sugar and acids. Stir to combine, then sift in methocellulose 50 and xanthan gum. Blend, then pour into a cream whipper and charge with two n2O charges, shaking in between charges. Store in the fridge for at least 2 hours before using.