A syrup made from genmaicha, a nutty Japanese green tea with crispy brown rice, serves as a base for this NA highball.
Bay leaves, honey and ginger beer provide spice, richness and effervescence, while the aromas from a bouquet of fresh mint round out your sensory vacation. This Mule-style sipper will have you forgetting that summer is still months away.
What’s the Tea?
Serves | 1 |
Green Tea Syrup (Yields 12 ounces)
- 2 Tbsp genmaicha (or any loose-leaf green tea)
- 4 bay leaves
- 1 cup boiling water
- 4 oz honey
Green Tea Highball
- 1 oz green tea syrup (recipe follows)
- ½ oz lime juice
- 6 oz dry spicy ginger beer or ginger kombucha
- 4 dashes aromatic bitters
- lime end, for garnish
- 1 bunch fresh mint, for garnish
| Preparation – Green Tea Syrup | Add tea and bay leaves to heatproof bowl. Pour boiling water in bowl and stir; leave to steep, 5 minutes. Strain and discard solids. Add honey and stir to incorporate. Allow to cool before bottling. Store in refrigerator for up to two weeks.
| Preparation – Green Tea Highball | Add syrup and lime juice to a 12-ounce highball glass with ice. Add ginger beer and stir to combine. Top with bitters. Garnish with lime and mint.