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