Crazy Rich Asians cocktail

By Trevor Lui
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Recipe not pictured here

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  • 1/4 cup sugar
  • 1 green tea bag
  • 2 ounces pisco
  • 2 ounces Green Tea Syrup (see here)
  • 1 ounce lemon juice
  • Handful of ice cubes
  • 5 pomegranate seeds
  • 3 ounces sparkling wine (preferably Crémant d’Alsace)


Green tea syrup:

  1. In a small saucepan, combine sugar and one cup water. Add tea bag and bring mixture to a boil. Reduce heat to medium-low and simmer uncovered for one hour, until reduced by a third. Remove from heat, then chill. (Any leftover syrup can be stored in an airtight container in the refrigerator for up to ten days.)


  1. Put pisco, syrup, lemon juice, and ice in a shaker and shake vigorously.
  2. Place pomegranate seeds in a champagne flute, strain in pisco mixture, and top with sparkling wine.


Excerpted from The Double Happiness Cookbook: 88 Feel-Good Recipes and Food Stories by Trevor Lui. Photographs by Suech + Beck. Copyright © 2020 by Trevor Lui. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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