B.C. recipe: Vancouver's Miantiao gives a classic Italian cocktail a Chinese twist

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      The classic Italian cocktail, Garibaldi, gets a Chinese update in this recipe from Miantiao bar manager Gianluigi Bosco.

      The Time Traveler retains much of the original drink’s composition but benefits from the introduction of Miantiao’s house pu’er-infused vodka.

      Bosco sources pu’er tea from O5 Tea in Kitsilano, where the tea is made using the leaves from 500 year old trees in the Chinese province of Yunnan.

      “It’s a tea processed differently from other pu’ers as it gets oxidised the same way black tea would be,” Bosco explains.

      The tea’s long-lasting flavour and strong apricot and Maplewood notes offer an intriguing addition to the vodka base for this drink.

      Time Traveler

      40 ml pu’er-infused vodka (see directions below)
      20 ml Campari
      30 ml fresh orange juice
      15 ml passion fruit purée
      7.5 ml fresh lemon juice
      splash of soda

      Fill glass with ice.
      Add 40 ml pu’er-infused vodka.
      Add 20 ml of Camapari.
      Add 30 ml of orange juice (fresh is preferred).
      Add 15 ml of passion fruit purée.
      Add 7.5ml fresh lemon juice.
      Add a splash of soda.
      Stir and enjoy!

      Pu’er-infused vodka
      To make pu’er-infused vodka, pour approximately 170 ml of vodka into a bottle or jar and add 3 to 4 Pu’er tea leaves.
      Place the bottle in a cool, dark spot for 2 to 3 weeks to infuse.
      Strain the mixture and keep it chilled in the fridge.