With hints of cinnamon, cardamom, citrus and juniper, Valentine Liberator gin is perfect for a honey cocktail
- 4 cups water
- 2 tablespoons loose black tea
- 1 (1-inch) piece of ginger
- 2 whole cinnamon sticks
- 3 pieces star anise
- ½ tablespoons whole black peppercorns
- 5 whole cloves
- ½ cup honey
- ½ pound shrimp with shells on
Place water, tea, ginger, cinnamon, anise, peppercorns and cloves in a medium saucepan; bring to a boil, then remove from heat. Steep tea mixture for 10 to 15 minutes; strain solids, reserving liquid. Stir honey into hot tea.
Return tea mixture to a simmer (160 to 180°); add shrimp and slowly poach until cooked, about 10 minutes. Remove shrimp with slotted spoon, and peel. Serve warm with rice or chilled with cocktail sauce.
Yield: 4 to 6 servings
Chef ’s Note: For an even more complex flavor, allow the steeped tea mixture to sit overnight at room temperature before poaching.