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High Tea Gin Old Fashioned
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Author Yvonne Langen
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1¾
oz
Sloane Heavenly Cream-infused Paper Boat Gin
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¼
oz
sage champagne syrup
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2
dashes Boston bitters
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Garnish: grapefruit twist
Sage Champagne Syrup
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1
cup
champagne
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1
cup
granulated sugar
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¼
cup
fresh sage sprigs
Sloane Heavenly-Cream-infused Paper Boat Gin
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1
tsp
Sloane Heavenly Cream loose leaf tea
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4
oz
Paper Boat Gin
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Add all ingredients to a mixing glass and stir over ice until well-chilled.
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Strain into a rocks glass over one large ice cube.
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Express citrus oils from grapefruit peel onto the surface of the drink. Fashion into a twist and drop into the glass.
Sage Champagne Syrup
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Combine ingredients in a small saucepan over low heat. Stir constantly until sugar is dissolved.
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Store syrup in an airtight container in the fridge for up to 1 month.
Sloane Heavenly-Cream-infused Paper Boat Gin
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Add 1 tsp of Sloane Heavenly Cream loose leaf tea to 4 oz of Paper Boat Gin. Cold steep for 30 minutes.
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Strain through a fine mesh sieve, store in the fridge.