The Grove At Home: Islay Ice Tea
Fine dining establishment, The Grove, is more than just a restaurant, it is the crown jewel amongst Auckland’s superb culinary scene. Headed by owner, Michael Dearth, alongside Head Chef, Ryan Moore and Food & Beverage Director, Andrea Martinisi, The Grove was recently named 15th in the world on TripAdvisor’s 2021 Travellers’ Choice “Best of the Best” Restaurant’s list and serves up modern French-influenced cuisine in a degustation-style menu. They have also recently extended their offering to a bar snack menu for those looking for a more casual drink and bite after work.
Their extensive wine list and creative cocktail offering is curated by Andrea himself and luckily for us, he has shared a few of his exquisite cocktail recipes with us so that we can bring a little bit of The Grove home with us.
Islay Ice Tea
Ingredients
- 30ML Port Charlotte 10Yo
- 30ML Drambuie
- 30Ml Bergamot Infusion
- 30ml Lime juice
Presentation & Notes
Pour all the ingredients in a stirring glass, stir for a minute then strain
Glass: glass mug with handle – no straw
Decorate with the large square ice cube with string. Before serving, staple the tea tag to the string.
Under the glass must have a tea saucer with a black napkin on it
Bergamot infusion:
Pour in a jar 500ml of Crème de Bergamot and 30g of earl grey tea leaves, leave to infuse for 24h in the fridge, then strain.
Great at home, even better when made by the Sommelier himself. See for yourself and book a table at The Grove now.
