Jasmine Tea Milk Punch, Gin, Yuzu, Lychee, Lemon, Tea Cookie
Bartender Rudy Aguas of Palate | Las Vegas, NV
Adapted by StarChefs | April 2026 | Photo: Will Blunt
INGREDIENTS
Jasmine Tea Milk Punch:
2 packets jasmine tea
250 milliliters tempered whole milk
6 ounces yuzu syrup
6 ounces gin
3 ounces lychee liqueur
3 ounces lemon juice
To Assemble and Serve:
Yield: 1 cocktail
2 dashes saline solution
½ ounce liquid nitrogen
Tea cookie
METHOD
For the Jasmine Tea Milk Punch:
In a nonreactive container, combine tea and 250 milliliters hot water. Let steep 2 minutes at room temperature. Remove tea packets and stir milk into infused water. Set aside. In a separate nonreactive container, combine remaining ingredients. Add to container with milk mixture and let sit 5 minutes at room temperature. Pass through a coffee filter until liquid runs clear. Bottle and refrigerate.
To Assemble and Serve:
In a shaker with ice, combine saline solution and 3½ ounces Jasmine Tea Milk Punch. Shake until diluted. Set side. Pour liquid nitrogen into a tea pot and top with diluted batch. Tableside, pour into tea cup. Serve with tea cookie.
