Queen Garden Swizzle

Difficulty Medium

Refreshing and botanical, yet alcohol-free, the Queen Garden Swizzle is, as you might assume, a take on a Queen’s Park Swizzle. Created by Lydia McLuen at Takibi in Portland, this drink incorporates Seedlip Garden, Mint Tea and Pineapple Gum, all sharpened by the use of Umeboshi Plum Vinegar.

Ingredients

2 oz. 60ml Seedlip Garden
0.75 oz. 23ml Leyla's Moroccan Mint Tea (Flash-brewed, chilled)
0.5 oz. 15ml Liber & Co. Pineapple Gum Syrup
0.5 oz. 15ml Lemon Juice
0.25 oz. 8ml Collins Simple Syrup
barspoon barspoon Emperor's Kitchen Traditional Japanese Umeboshi Plum Vinegar

Display: oz. ml.

Glass

Collins

Instructions

Pour all of the ingredients, except the vinegar, into a chilled Collins glass. Fill the glass halfway with pebble ice, then swizzle until frosty. Top with more pebble ice, forming a mound above the rim. Pour the vinegar over the surface, then garnish.

Garnish

3 Mint sprigs

Flash-Brewed Mint Tea: Combine 5 grams of loose-leaf mint tea (McLuen uses Smith Tea Single Origin Spearmint) with 1 liter of boiling water in a non-reactive container. Infuse for 1 minute, then strain into a second container holding 2 cups of crushed ice. Bottle for use within 1 week, keeping refrigerated.