Be My Sweet-Tea
This cocktail was a feature cocktail of one of our recent distillery dinners.
2 oz Pearousia Pear Brandy
¾ oz matcha tea
¼ oz lavender infused honey syrup
¼ oz lime oleo saccharum (syrup from lime peels cured in sugar over night)
Blood orange paint garnish (blood orange dust, honey, orange bitters)
Serve shaken and strained over a large ice cube.
Recipe courtesy Lauren Barrett.