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1 ½ oz. Harney and Sons green tea (brew 4 bags and chill)
½ oz. Demerara syrup (Sugar in the Raw and water boiled and cooled into a simple syrup)
Prosecco
Perrier
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Combine tea and syrup in mixing glass and stir. Pour over ice in a Bordeaux glass and top with prosecco and a splash of soda. Serve with a pineapple mint sprig garnish.
Mint sprigs and peach slices for muddling and garnish
The mixologists at In Vino in New York created this recipe.
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