Ask certain chefs that have been around Toronto for a while and they’ll tell you there was a time you could go into select restaurants in Chinatown after hours and order “cold tea” – code for a teapot filled with beer. This urban legend is the inspiration for Ho’s Rickety Rickshaw, which he compares to a refreshing iced tea.
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–Simon Ho, bartender, The Drake Hotel, Toronto
1½ ounces vodka
½ ounce Domaine de Canton ginger liqueur
1 bar spoon lemongrass-and-ginger syrup
1¾ ounces steeped Jasmine green tea
½ ounce lemon juice
2 dashes grapefruit bitters
2 stalks lemongrass
1 knob ginger
250-300 grams sugar
2 cups water
Shake ingredients over ice and strain into a coupette. Use a few pieces of lemongrass to garnish.
Wash and cut up 2 stalks lemongrass and 1 knob ginger. Place in a saucepan with 250-300 grams sugar and 2 cups water. Bring the mixture to a boil, then turn heat down and let it simmer for 20 to 30 minutes. Strain out all solids, let cool, store in the fridge.