Iced tea is the perfect way to enjoy the last of the summer sun. Try our Minty Tie Guan Yin cocktail, using our cold-brew infusing method. The colder temperature doesn’t steep out the tannins of tea the way hot water does, making the end result less astringent and less caffeinated.
To create a Tie Guan Yin infused gin, place 3g of loose-leaf tea into a glass jar, add 250ml of your favourite gin. Shake the jar to combine and refrigerate for 8-12 hours. (longer time extracts stronger flavour)
To make our Minty Tie Guan Yin cocktail, muddle lychee and chopped mint in a short glass, until the juice of the lychee and mint have been released. Fill the glass with ice then pour over 30ml of the strained infused gin, and fill the glass with soda water. Garnish with mint twigs.
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