Frozen Lychee Mar-Tea-Ni
Courtesy of White Limozeen
- 1 1⁄2 ounces oolong tea-infused vodka
- 1⁄2 ounce Merlet Crème de Pêche
- 1 1⁄2 ounces simple syrup
- 1 ounce lychee puree
- 1 ounce lime juice
- 12 ounces pebble ice
Combine all ingredients and blend on high until the ice is completely incorporated.
Gel Pen Club
Courtesy of Walker Brothers
- 1 1⁄2 ounces cucumber vodka
- 1⁄4 ounce simple syrup
- 1⁄4 ounce Midori Melon Liqueur
- 2 drops habanero tincture
- 1⁄4 ounce lemon juice
- Pinch of salt
- 3 – 4 ounces Walker Brothers Non-Alcoholic
- Cucumber Melon kombucha
- Fresh cilantro
- Cucumber; sliced and dusted with Tajin
- Cantaloupe; balled
In a shaker tin combine cucumber vodka, simple syrup, Midori Melon Liqueur, habanero tincture, lemon juice, cilantro, salt, and ice. Shake until incorporated. Strain the mixture into a rocks glass over ice. Top with Walker Brothers Non-Alcoholic Cucumber Melon kombucha. Garnish with Tajin-dusted cucumber slice and balled cantaloupe as desired.
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