Emperor’s Tea

1Infuse pure white tea into sake or imported baijiu at room temp (6 teaspoons of loose leaf into a defuser for every 26 ounces). Make the dumplings. Make the sauce at let it sit to cool. Rim 4 teacups. Make the teapot.

2Muddle in a separate container 6 pieces of mandarine with a splash of mandarine juice, 1 teaspoon of red pepper paste, 3 ounces of infused white tea alcohol. Muddle then add to tea pot. Add black liquorice root.

3Fill the teapot with Mott's Clamato Caesar and stir. Let it sit for 1 minutes to chill from the dry ice before pouring. Present the two dumplings that have been tossed in the sauce reduction.

4Finish the garnish with a fresh basil leaf and present with chop sticks. Pour the Caesar mix from the teapot into the four cups.