Serve in a

Garnish:

Lemon Zest

How to make:

Add 35ml Beesou to a mixing glass.
Follow with 25ml of elderflower and meadowsweet liqueur.
Then add 100ml cold brewed creamy oolong tea.
(This would be built in larger batches for service in the bar).
Transfer to a carbonation vessel; soda steam bottle, plastic bottle or siphon.
Take time to chill the cocktail for an hour or two.
Carbonate.
Pour into a wine glass and add ice, ideally a large cube, ball. Alternatively use cubed ice.
Finally garnish with and expressed lemon zest.
The creamy oolong soda/cold brew is a simple cold infusion of a milky/creamy oolong tea made from dried camellia flowers in cold water for an hour at a ratio of 1:10.
The elderflower and meadowsweet liqueur is made again with a simple infusion of the flowers into vodka which is then cut with sugar and water. 100g elderflowers and 50g meadowsweet flowers are added to 700ml Vodka and left to infuse for 72 hours before filtering. This is then combined equally with a 2:1 sugar syrup dropping the abv to 20%. This liqueur is rich and floral. It is made from foraged flowers from last year that have been preserved in the form of this liqueur. I make this every year so there are always new bottles that can be used all year round. This liqueur can be replaced with a more commonly available elderflower liqueur for easy of replication.