SPRING TEA

INGREDIENTS

  • 3 oz camomile tea, cooled

  • 2 tsp. lavender honey

  • 1 oz Iceberg Vodka

  • ½ oz St. Germain

  • ¼ oz fresh lemon juice

  • Lemon wheel for garnish

  • Edible flowers for garnish

DIRECTIONS

  1. Steep 2 tbsp. of loose-leaf camomile tea with 1/2 cup of hot water for 5 minutes, strain into a clean cup and stir in honey until dissolved. Cool completely.

  2. In a rocks glass filled with ice, add vodka, St. Germain and lemon juice. Stir and top with camomile tea. 

  3. Garnish with a lemon wheel or twist, edible flowers and camomile tea flowers.

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