Ceylon! On Ice

Iced Tea

• Mix well and let rest for 24 hours in the fridge. Strain using a coffee filter or cheese cloth and cover. Keep refrigerated.

100 Day Ginger & Honey Syrup

• Scrape the outside of the ginger and cut or blitz in to small pieces.
• Fill a 5 liter mason jar with the ginger and top up with the honey.
• Leave the jar in room temperature long enough for the ginger to seep out its liquid; about 100 days should do it.
• When the honey and ginger liquid are mixed naturally, strain the liquid from the rest.
• If necessary, add a bit of water and bring to a simmer to create a thick yet flowing syrup.

Orange Bitters and Orange Peel Garnish

• Use a potato peeler to peel a long strip of the orange, cut into shape en turn and twist to extract flavor from the oils in the orange peel.
• Give your tea a dash of bitters and finish off with the orange garnish.

Assembling

• Take a tall glass and fill up three quarters with ice cubes.
• Add the ginger and honey syrup.
• Pour in the Ceylon iced tea.
• Finish with a dash of orange bitters, give it a swirl and let the orange peel garnish float on top.