CINNAMON CHAI SOUR
Ingredients
- 12,5 ml VEDRENNE Cinnamon Syrup
- 22,5 ml VEDRENNE Elderflower Syrup
- 90 ml camomille tea
- 15 ml lemon tea
- 1 piece of cinnamon
- 6 mint leaves
- 3 dashes of fee foam
Method
- Infuse the camomille tea about 10 minutes.
- Let it cool.
- Shake all the ingredients and the tea.
- Strain into a cocktail glass.
- Garnish some cinnamon and some mint leaves.
Difficulty
★
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