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Signature Drink #09
Champagne Long Kou Spritz
cold-brewed champagne oolong with rich champagne simple syrup
A bright, botanical spritz built on our Champagne Long Kou—an oolong combined with bubbles, served cold.
Ingredients
- 6 oz of cold brewed Champagne Long Kou
- 15 grams champagne simple syrup
- 6 oz of seltzer water
- White sugar for simple syrup
- Cheap brut or cava for simple syrup
1| Cold Steep Tea
COLD STEEP OR FLASH CHILL
Steep a concentrate of Champagne Long Kou in cool, filtered water overnight at a ratio of 1 gram tea : 2-3 grams water. 10-12 hours should do; adjust to your preference. Flash Chill if under time restraint.
2| Cook Champagne Simple Syrup
Cook a rich simple syrup by dissolving fine white sugar in cheap brut or cava at a ratio of 1 : 1 (liquid : sugar) over heat. Bring to a mild simmer, kill the heat, and let cool completely.
3| Build Spritz
Fill a 12 ounce (355 ml) highball glass half way with ice.
Pour 15 grams cooled champagne simple over ice.
Add 6 oz bubbly water of your choice.
Add 6 oz cold brewed tea.
Gently swirl.
