To elevate this year’s gatherings and moments of gifting in celebration of the Mid-Autumn Festival on Friday, September 29, Johnnie Walker has created an elegant mooncake and tea pairing set with New York City-based Asian baking and culinary experience company Kitsby.
Included in the mooncake set are two Kitsby mooncakes that complement the chocolate and caramel notes of Johnnie Walker Blue Label and everything needed to make the Johnnie Walker Blue Oolong Tea, a festive Mid-Autumn cocktail curated by renowned bartender Jason Yu. Inspired by the tradition of enjoying mooncakes while sipping tea, the Johnnie Walker Blue Oolong Tea is made with Johnnie Walker Blue Label and traditional Chinese Oolong tea for a unique twist on the Old Fashioned.
Below are the recipes for Johnnie Walker Blue oolong Tea and Kitsby’s Modern Mooncakes:
The Johnnie Blue Oolong Tea
Johnnie Walker’s signature Mid-Autumn Festival cocktail, created by Jason Yu
Ingredients
- 1.5 oz Johnnie Walker Blue Label
- 0.5 oz Oolong Tea Cordial*
- 2 Dashes Angostura Aromatic Bitters
Glassware: Rocks
Garnish: Dried Lotus Root
Preparation
Build ingredients into an ice-filled rocks glass, stir and garnish with a dried lotus root.
*Oolong Tea Cordial Method: Start with boiling water, then make a cup of tea! The ratio is 200ml water to 5g oolong (loose leaf tea), or alternatively 1 green tea bag to 200 ml water. Steep tea for 10 minutes (about 5 minutes for tea bags), occasionally stirring. Remove the tea, add 100g of pure clover honey and 1g (1/4 tspn) of sea salt. Finally, stir the mix to combine all ingredients.
Kitsby’s Modern Mooncake Recipe
Ingredients
- 25 grams butter, unsalted and at room temperature
- 8 grams powdered sugar
- 6 grams heavy cream
- 4 grams whole egg (about ⅓ of a large egg)
- 50 grams cake flour
- Pinch of salt
- Food coloring, as desired
- 300 grams filling of your choice (lotus, red bean, wax gourd, etc)
- 4 salted eggs (cut each in half), if desired
Matcha powder, if desired
Directions
- Cream the butter and sugar until smooth and light.
- In a bowl, whisk together the eggs and cream, and slowly add to the butter mixture.
- Add the cake flour and salt and mix thoroughly. Add food coloring, if desired.
- Transfer to a container and wrap securely in plastic wrap. Allow the dough to rest for at least one hour at room temperature, or overnight in the refrigerator. Allow the dough to come to room temperature before shaping.
- Meanwhile, flavor the filling, if desired. Divide the filling into 30 rounds, adding a half salted egg in the center of each round, if desired. Reserve fillings covered.
- Divide the rested dough into 30 equal rounds. Using a light dusting of additional flour, press the dough into a flat disc.
- Place filling in the center and wrap the dough around the center until evenly distributed and fully covering the filling.
- Dust the outside in additional flour and press into the mooncake molds.
- Unmold directly on a parchment-lined baking sheet. Repeat with remaining pieces. Bake at 375F for 12-15 mins, or until lightly browned on the bottom.
- Allow to cool before serving. Store in an airtight container at room temperature for up to two weeks.
