SPLASH INTO ICED TEA SEASON - Dianhong Dragon
- Fresh lemon juice 15ml
- Dianhong sugar syrup 30ml
- Fresh ginger (2-3cm piece)
- Soda water
- Balsamic vinegar 1 tsp
- Lemon wheel
- Mint leaves
- Dianhong tea
- Raw unrefined sugar
- Hot water
Make up a strong tea. While still hot, strain the tea and add an equal quantity of raw sugar to liquid. Stir until sugar has dissolved, then cool and refrigerate.
Peel the ginger and roughly chop. Add to a mixing glass and muddle to release juice. Add syrup and lemon juice to the mixing glass.
Add balsamic, and then fill the mixing glass with ice. Shake hard.
Double strain into a highball glass filled with ice.
Top with soda and stir gently to mix. Garnish with a lemon wheel and slapped mint leaf.