
TEA & BUBBELS
METHOD:
Shake all ingredients, double strain into a champagne glass and top up with champagne.
Garnish with a lemon zest.
INGREDIENTS:
30 ml Sir Edmond gin
30 ml Cocchi Americano
30 ml Milky Oolong tea syrup
1 dash of Salt
1 dash of Absinth
5 ml Citric Acid
60 ml Champagne