Spring is in the Air
As the days grow longer and tables move outdoors, Spring invites slower moments and shared plates. To celebrate the season, we are delighted to introduce our Spring Serve, created in collaboration with Botivo.
This refreshing serve pairs the bright, muscatel notes of Saicho Darjeeling Sparkling Tea with Botivo’s bittersweet botanical aperitivo, finished with a crisp cucumber ribbon. Light, vibrant, and quietly complex, it’s a drink designed for longer afternoons around the table.
Where Craft Meets Creation
This collaboration brings together two drinks crafted with patience and precision.
Saicho Darjeeling Sparkling Tea begins in the Himalayan foothills, where tea leaves are handpicked at peak flavour, cold-brewed to reveal delicate notes of ginger, mandarin, and wood spice, and then gently carbonated for that perfect sparkle.
Botivo is hand-blended in small batches at Lannock Farm using seven raw ingredients, aged for over a year to develop its distinctive citrus tang and herbal depth.
Two carefully crafted drinks. One elegant spring serve.
The Spring Serve
A simple, elegant serve for relaxed hosting at home.
Ingredients
- 25ml Botivo
- 175ml Saicho Darjeeling Sparkling Tea
Method
- Fill a glass with ice, pour in the Botivo and top with Saicho Darjeeling Sparkling Tea.
- To garnish, finish with a delicate cucumber ribbon for that extra refreshing twist.
The Art of Pairing at Home
At Saicho, every tea is created with food in mind. To accompany the Spring Serve, Head Chef Sekou Conde of Mercante at Sheraton Grand London created a thoughtful pairing: Spaghetti alla Carbonara.
Rich, creamy and deeply savoury, the dish contrasts beautifully with the drink’s gentle bitterness and sparkling freshness. The effervescence cuts through the richness of guanciale and pecorino, while the bright muscatel notes of Darjeeling lift every bite.
A pairing that celebrates balance, richness and refreshment in harmony.
Spaghetti alla Carbonara
Recipe by Chef Sekou Conde
Ingredients (Serves 6)
- 500g spaghetti or rigatoni
- 270g guanciale (or pancetta)
- 8 egg yolks
- 170g Pecorino Romano, grated
- 100g double cream (optional)
- Salt and freshly ground black pepper
Method
- Fry the guanciale in a pan until golden and crisp, reserving a portion for garnish. Cook the pasta in salted water until al dente, saving a cup of pasta water.
- Whisk together egg yolks, Pecorino and black pepper (adding cream if desired). Toss the hot pasta with the guanciale off the heat, then stir through the egg mixture, loosening with a splash of pasta water if needed.
- Serve immediately, topped with the reserved crispy guanciale, extra Pecorino and black pepper.
A Simple Spring Celebration
Light, refreshing and effortlessly elegant, the Spring Serve captures what we love most about the warmer months: thoughtful drinks, comforting food, and time shared around the table.
Two drinks. One beautiful spring celebration.