High Tea cocktail

From Tableau and B Bar in Wynn Hotel, Las Vegas

  • 1 inch thinly sliced Long English Cucumber
  • 1 ¾ ounce Absolut Boston Vodka (limited release Absolut flavor infused with Black Tea & Elderflower)
  • 3/4 ounce St. Germain Elderflower Liqueur
  • 1/2 ounce Freshly Squeezed Lemon Juice
  • 2 ½ ounce Sence Rose Nectar
  • 1/4 ounce Organic Agave Syrup

Method: In a mixing glass, muddle the cucumber. Add the remaining ingredients and shake well with ice to chill. Strain over fresh ice into a highball glass. Garnish with a thin slice of cucumber. Serve.

Published on August 16, 2010
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