Ingredients
4 total- 100ml runny honey
- 1 lapsang souchong teabag, brewed to make 100ml tea, then cooled
- 25ml Mother Root Non-Alcoholic Ginger Aperitif
- ½ lemon, 15ml juice, plus a twist of peel
Method
2 stepsStep 1
Make a honey syrup: add the honey to 50ml water and mix well to dissolve (chill in an airtight jar for up to 1 month).
Step 2
In a cocktail shaker, combine the Mother Root (shake the bottle 8 times before pouring), 15ml of the syrup, the lemon juice and the cooled tea; shake well. Strain over ice into a lowball glass and garnish with the lemon twist.