Pure white tea
6 pieces of Mandarine
1 teaspoon of red pepper paste
Black liquorice root
Mott’s Clamato Caesar Original
Sauce for Dumplings
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.