Hillside spring

Serve in a

Garnish:

Osmanthus isomalt disc

How to make:

Dragon Well Tea & Osmanthus Gin:
1. In a vacuum seal bag, combine 300ml Cygnet 22 Gin with 10g osmanthes, sous vide at 55°c for 1 hour
2. Add 4 bar spoons of Gragon Well Green tea into the bag, leave it in the freezer and let it infuse for 6 hours
3. Strain the liquid
Combain all the ingredients together in a mixing tin, put ice and stir until chilled