Shanghai Tea Party Cocktail

By Evelyn Chick

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Gok fa cha, or chrysanthemum tea, is sweetened with rock sugar, and this floral punch is made with memories of gok fa cha. Tie guan yin (a style of Chinese tea with notes of creamy, fruity, and vegetal qualities) along with gin, vermouth, Scotch, and lemon—not to mention chrysanthemum—this punch will make your inner child happy!

YIELDS

TO

30 Mins

Ingredients

10 oz dry gin
5 oz bianco vermouth
3 oz scotch
10 oz chamomile and meyer
Lemon Syrup
5 oz lemon juice
20 oz chilled tie guan yin
1/4 cup chrysanthemum flowers, for garnish
1/4 cup lemon verbena leaves, for garnish

Directions

In a large pitcher (at least 60 oz in volume), combine all ingredients except the flowers and verbena leaves and stir to combine.
Let chill in the refrigerator until ready to serve.
Before serving, give it a quick stir and add a few giant ice cubes to maintain the temperature.
Serve immediately by pouring into small rock glasses filled with ice. Garnish with the flowers and verbena leaves. Enjoy!