2-1/2 oz. green tea infused with sage honey
1/2 oz. mango syrup
1/4 oz. ginseng syrup
splash fresh orange juice
orchid for garnish
Tools:
Champagne glass
shaker
strainer
Fill a shaker half full of ice. Combine 2-1/2 oz. infused green tea, 1/2 oz. mango syrup, 1/4 oz. ginseng syrup and a splash of fresh orange juice. Shake well and strain into a champagne flute. Garnish with an orchid.
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