101 Best New Cocktails: Mumbaiced Tea by Alfonso del Portillo, The Anthologist, London, UK

by Gaz Regan · Thursday, October 15th, 2015 · 101 Best New Cocktails, 101 Best New Cocktails 2015

Mumbaiced Tea

Alfonso del Portillo, The Anthologist, London, UK

“This is the cocktail that I was presenting in the Retro, Disco, Future challenge in the World Class in South Africa, this being the one that I made for you, the Disco one. To refresh your memory I am the Spanish guy who was representing India in World Class, and as you told me that you liked my drink, I guess I will give it a try and send it to you.

The idea for this drink came as it is one of the most iconic Disco drinks, as it is one of the most ordered drinks still in India.” Alfonso del Portillo

20 ml (.66 oz) Tanqueray No. TENMumbaiced Tea

20 ml (.66 oz) Grand Marnier

20 ml (.66 oz) Don Julio blanco tequila

25 ml (.8 oz) Grapefruit Shrub*

20 ml (.66 oz) Coca Cola & Black Tea Syrup**

Club soda

Shake hard over ice, but not for too long, as we don’t want much dilution in our drink. Fine-strain into a small crystal bowl and top off with club soda.

*Grapefruit Shrub: Zest and juice 2 large grapefruits. Mix the zest with 150 g (3/4 cup) refined sugar in a bowl. Muddle it and cover it with plastic film for an hour. This way the sugar will get the aromas of the zest. Discard the zest and blend the resultant sugar with 180 ml (3/4 cup) apple cider vinegar and the grapefruit juice. Let it sit into an airtight jar for three days and strain it through a cloth.

**Coca Cola & Black Tea Syrup: Mix equal parts of Coke and black tea (brewed with 1 teaspoon for every 100 ml [3.3 oz] of water). Make a syrup using 2 parts sugar to 1 part of the resultant liquid.

gaz sez: I tasted this one in South Africa this year at the finals of Diageo’s World Class Bartender competition. I was helping judge the “Retro/Disco/Future” challenge with Ueno-San and Tim Phillips, that diminutive chappie from Down Under, and this little number, Alfonso’s Disco drink, fair blew me away. It’s a pain in the ass to make, but the results are a thing of great beauty.

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