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The Zetter Townhouse’s ‘The Osmanthus’
Jon Hatchman
The bright, fruity, blossoming aromatics were begging to be used in a tall, ice-cold highball. A super cold glass of iced tea is the embodiment of the perfect summer drink
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Course
Cocktails
Cuisine
Global
Servings
1
Ingredients
50
ml
Osmanthus Liqueur
Soda water (from a can or small glass bottle, for maximum fizz)
Instructions
To make the Osmanthus Liqueur
Steep 35g of Osmanthus Oolong in 500g neutral spirit at 40 per cent ABV (Vodka) for 30 minutes.
Strain through a coffee filter or fine sieve.
Add 160g caster sugar and 7.5g citric acid to every 500g of strained liquid.
Stir to dissolve. Do not heat.
Fill a highball glass with ice all the way to the top.
Add the Osmanthus liqueur and top with chilled soda.
Keyword
Cocktails