Ingredients
- 30ml Langjiu (sauce-aroma baijiu)
- 20ml Orgeat syrup
- 15ml Marie Brizard ginger essence
- 15ml lime juice
- Fresh mint
- Chilled green tea
- 1Swizzle all ingredients except the tea over crushed ice in a highball glass.
- 2Top with green tea.
- 3Garnish with a slice of ginger and a mint sprig.
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