A classic Tom Collins, combined with green tea and elderflower liqueur, the result is a refreshing cocktail perfect for summer evenings.
Add Sencha tea to the basket and close the lid.
Pour all spirits and water directly into the device chamber.
Set the programme to "No Water" and infuse for 15-25 minutes.
Top with soda water in a glass (40/50 mL), lemon wheel, and raspberry.
Instead of soda water, you can serve from the CO2 tap for the creamy foam on top.
Krzysztof Barabosz is the Head of Coffee at Hardtank. With over 15 years of experience in the coffee industry, he brings a practical, science-driven approach to developing cold brew recipes.
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