Rosewater and Ginger Mocktail
Kelly Allen
If you're already planning to make Poached Pears with Rosewater, make this too. It uses the leftover rosewater-cardamom syrup from the pears. A win-win for sweet-tooths and abstainers alike.
Ingredients
- 2 oz Ginger Beer
- 2½ oz reserved syrup from Pears Poached in Rosewater
- 1 oz tulsi basil tea, made double-strong
- ¼ oz fresh lemon juice
- Lemon peel, for garnish
Preparation
- In a shaker over ice, combine the syrup, tulsi tea, and fresh lemon juice. Stir to combine.
- Strain into glass mug, express the lemon peel overtop, and drop the lemon peel into the mug.
