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Mary Ann is Jealous

Mary Ann is Jealous

from the Rishi Kitchen


3 parts brewed tea*
2 parts sorbet
Prosecco or sparkling water


  1. Combine 3 parts brewed tea* to 2 parts sorbet; whisk or blend until smooth.
  2. Add 1.5 oz of sorbet-tea mixture to a champagne flute.
  3. top 3/4 full with Prosecco or sparkling water.
Garnish: Pierce a 1/2" piece of candied ginger with a 5" long wooden skewer. Carefully wrap candied ginger with freshly spun cotton candy (ginger flavored shown) to form a ping pong-sized sphere. Submerge skewer in beverage and stir to incorporate.

*Brewing procedure: 1 Tbsp tea / 200ml hot water, infuse 6 minutes; decant fully and chill.

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