Mandarijntje voor de dorst

Serve in

Garnish:

Garnish: Peel the zest of a Mandarin with a tweel zester/grater. Clip the zest end between your tweezers and give it a swirl. Keep the pincet closed with a clothespin. Set the tweezer away for garnishing your drink later. Release the clothespin from your tweezer. And get your zest of. Drop your manadrin tweel zest for 2/3 in the flute and let the other 1/3 hang over the glass rim.

How to make:

Prep:
Set a cup of black tea and put it in the fridge to cool down.
Muddle 2 slices of ginger and 2 parts of the mandarin fruit in your shaker. Add some peel of the mandarin zest in to your shaker tin, to make it a regal shake. (Shake with piece of zest)

Add 5 ml of Monin Pumpkin Spice syrup
Add 15 ml of freshly squized lemon juice
Add 40 ml of cold black tea
Add 30 ml op Mandarin Napoleon
Add 30 ml of Sherry Manzanilla
Add Ice into your shaker.

Add 3 ice cubes in your flute and add your garnish to the glass.
Shake for 10 seconds and double strain into your Flute.

Enjoy!