
From Imbibe Magazine·View original →
Shake the first 5 ingredients with ice to chill, then strain into an ice- filled glass, top with soda water, and garnish.
Jasmine Syrup: Add 1 Tbsp. of loose-leaf jasmine tea to 8 oz. of boiling water and let steep for 5 minutes. Strain, then add 8 oz. of granulated sugar to the tea, stirring until the sugar has dissolved. Keep refrigerated for up to 2 weeks.