TEA & BUBBELS

METHOD:

Shake all ingredients and double strain into a champagne glass.

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

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