Liquid Swords Recipe

Make tea infusion

Combine smoked oolong (1 tsp) and hojicha (1 tsp) in a heatproof container. Pour 180 ml hot water (just off boil) over leaves and steep for 5 minutes. Strain and cool to room temperature. Reserve 45 ml of the combined tea for the cocktail; the rest may be discarded or saved refrigerated for another use.

Make red shiso-turmeric syrup

In a small saucepan combine 0.25 cups sugar and 0.25 cups water. Warm gently, stirring until sugar dissolves. Add 6 red shiso leaves and 0.5 tsp grated turmeric to the syrup; simmer 1–2 minutes to infuse, then remove from heat and cool to room temperature. Muddle the shiso lightly while warm to release color and aroma. Strain out solids and reserve 15 ml (1 tbsp) of this syrup for the cocktail. Refrigerate any extra.

Prepare habanero tincture

Slice the 1/4 habanero thinly (remove seeds if you want milder heat). Place slices in a small jar and cover with 15 ml Conejo Malo tequila. Let steep for 5–10 minutes for a bright, spicy tincture, then strain. Use 5 ml (about 1 tsp) of this habanero-tequila tincture in the cocktail — adjust to taste. Reserve the rest for another drink or discard.

If you prefer more even heat, you can instead drop a single thin habanero slice into the shaker and discard after shaking (use caution).

In a cocktail shaker, add: 45 ml gin, 30 ml mandarin juice, 30 ml carrot juice, 15 ml cooled tea infusion (smoked oolong + hojicha), 15 ml shiso-turmeric syrup (or 1 tbsp), 15 ml fresh lemon juice, 5 ml habanero-tequila tincture, and 6 cilantro leaves.

Dry shake (no ice) vigorously for 10 seconds to bruise cilantro and integrate ingredients.

Add ice to the shaker and shake hard for 12–15 seconds to chill and dilute.

Double-strain the cocktail into a chilled Collins glass or highball over fresh ice to remove herb bits and any habanero particulates.

Top gently with 60 ml chilled seltzer to lighten and add effervescence. Stir once gently to combine.

Garnish with a small sprig of cilantro tucked into the lemon twist and, optionally, a single thin habanero ring floated on top if you want a visual cue of heat (handle with tongs).

Serve immediately.