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Maggi 's recette de cocktail
Start off with black tea, double steeped in a Vietnamese coffee filter for themed pageantry. In a cocktail shaker with ice mix together said tea, 2oz of any vodka of your choosing, juice from half an orange, zest of a lime, a snapped spicy green Thai chilli, chopped up lemongrass, and a drop of fish sauce. Shake until chilled. Pour out filtered contents into two glasses. Pour over with coconut water (ours was flavoured with yuzu). Finished off with Mionetto Prosecco.
Qu'est-ce qui a inspiré la boisson?
Inspired by the fresh flavours of Vietnamese cuisine, combining savoury with sweet; and finishing it off with the effervescent bubbles of Mionetto. We wanted to create a cocktail that would unexpectedly pair with the punchy flavours of Asian cuisine. The Vietnamese Breeze is sure to tantalize your taste buds, and get your appetite going. Perfect with food or to sip on at a patio. Try it before you deny it.
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