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Shanghai Tea Party Cocktail

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!



  • 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


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

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