Cocktail: Pass the Buck
A sharp, unusual combination of citrus and floral balanced against the nutty notes of the buckwheat.
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.50ml strong buckwheat tea
20ml pink grapefruit juice
20ml pressed apple juice
15ml elderflower cordial
10ml egg white (optional, omit if serving warm)
2 dashes peach bitters
Soda (optional if serving cold)
If serving cold, shake all ingredients with cubed ice, strain into a highball glass with cubed ice. Add a dash of soda if you want it, garnish with a slice of pink grapefruit and a sprig of mint. To serve warm, brew the buckwheat tea (available in health shops), add to a pan with the other ingredients and gently heat. Serve in a soup pot/punch bowl with tea cups, and garnish with cinnamon quills and orange slices.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments