Ember Atlas

01

What you’ll need

• 1 medium red bell pepper, roasted, peeled and seeded (about 3/4 cup packed)
• 1/2 cup chilled strong Lapsang Souchong black tea, brewed from plain tea leaves and cooled
• 1/4 cup 100% pomegranate juice
• 2 tablespoons fresh lime juice
• 1 tablespoon vegan pomegranate molasses
• 1 small pinch ground cumin
• 1 small pinch fine smoked salt
• 1/2 cup chilled plain sparkling water
• 2 large clear ice cubes
• 2 thin strips charred red pepper, for garnish
• 2 thin lime wheels, for garnish

02

Mix the drink

1. Add the roasted red pepper, chilled smoked tea, pomegranate juice, lime juice, pomegranate molasses, cumin and smoked salt to a blender.
2. Blend on high for 45 to 60 seconds, until completely smooth and lightly aerated.
3. Pass the mixture through a fine-mesh sieve into a covered jug, pressing gently with the back of a spoon. Discard the fibrous solids.
4. Refrigerate the strained base for 45 minutes, until thoroughly cold.
5. Place one large ice cube in each chilled stemmed goblet. Divide the cold pepper base between the glasses.
6. Top each drink with 1/4 cup sparkling water and stir once, slowly, to preserve the bubbles.