Mid-Autumn Recipe: Osmanthus Always Reminds Us of Autumn in Shanghai, Enjoy these Easy Osmanthus-Infused Cocktails to Make at Home


BY SCENE SHANG

Osmanthus always reminds us of autumn in Shanghai, when the streets in the French Concession would be filled with the scent of the flowers.

This Mid-Autumn, celebrate SHANG YUE 2021 with us virtually with these easy to make cocktails at home: Osmanthus Gin Highball & Osmanthus Whisky Punch.





Round like the moon, the Heaven Earth Dining Table in Volakas Marble signifies completion and reunions. The perfect piece to gather around over sweet snacks, drinks and heartfelt chatter.



Osmanthus Gin Highball


 

Ingredients for Osmanthus Gin Highball
  • 2 tbsp Dried Osmanthus Flowers
  • 200ml Dry Gin (we used Tanqueray London Dry Gin)
  • 1 tbsp Honey Citron Tea
  • Club Soda or Tonic Water
  • Ice
  • Dried Orange Slices, to garnish


    DIRECTIONS

     
    1. To make Osmanthus-infused gin, combine the dried osmanthus flowers and gin in an airtight jar (or recycled glass bottle) and leave to infuse for 12 hours in a cool, dark place. You can choose to strain all or some of the petals before mixing the cocktail, we love the way they look in our drink!
    2. Measure out 50ml of Osmanthus-infused gin and stir in 1 tbsp of honey citron tea, or more to taste. You can mix the ingredients into a cocktail shaker, and shake with some ice to chill your drink if you have one.
    3. To serve, fill a glass with ice all the way to the top.
    4. Pour the sweetened liqueur into the ice-filled glass and top it off with soda or tonic (try: 2 parts mixer and 1 part gin).
    5. Add a dried orange slice to garnish if you like. We prepared ours by dehydrating fresh orange slices in an airfryer for 30 minutes.


    Osmanthus Whisky Punch


     

    Ingredients for Osmanthus Whisky Punch
    • 2 tbsp Dried Osmanthus Flowers
    • 200ml Bourbon (we used Bulleit Bourbon Whisky)
    • 4 Dried Red Dates (deseeded and sliced)
    • 6 Dried White Longan (chopped)
    • 1 tbsp Dried Goji Berries (aka Wolfberries)
    • Orange juice
    • Ice
    • Dried Orange Slices or Orange Peel, to garnish



      DIRECTIONS

       
      1. To make Osmanthus-infused whisky, combine the dried osmanthus flowers, whisky, dried red dates, dried longan, and dried goji berries in an airtight jar (or recycled glass bottle) and leave for 12 hours in a cool, dark place. Strain.
      2. To serve, fill a glass with some ice (use a double-walled glass for the luxe factor). For better aesthetics, try adding some dried osmanthus flowers before freezing your ice. Notes: fill ice cube tray to ¾ full, add dried osmanthus flowers and freeze, before filling up the remaining ¼ and freezing again.
      3. Pour 50ml of Osmanthus-infused whisky over the ice to enjoy on the rocks. Add a dried orange slice, we prepared ours by dehydrating fresh orange slices in an airfryer for 30 minutes OR Pack a punch with 50ml of orange juice. Add orange peel to garnish.


      Tip: You can serve your infused gin and/or whisky across different infusion times — generally the longer the infusion, the better the taste!


      We hope these recipes brought some warmth to your Mid-Autumn night.
      Cheers!





      Tried out these cocktail recipes? Share your creations with us on Instagram:
      @sceneshang @sceneshanghomes
      Tags: #shangyue2021 #sceneshang #sceneshanghomes