White Peony Gin Fizz
A botanical gin fizz elevated with Pai Mu Tan-infused gin, elderflower, and lemon—light, floral, and effervescent.
Pai Mu Tan's delicate, hay-like sweetness and floral whisper make it a perfect match for botanical gin. Infusing the gin with the tea for just one hour gives it a pale straw color and a soft, rounded character.
The elderflower liqueur amplifies the tea's own floral identity, while fresh lemon juice keeps everything crisp and prevents the cocktail from becoming too sweet or perfumy.
Soda water turns this into a fizz—light, effervescent, and dangerously easy to drink. The bubbles lift the floral aromas right to your nose with every sip.
For a non-alcoholic version, cold-brew Pai Mu Tan overnight, then mix with elderflower cordial, lemon, and sparkling water. You'll get the same elegant floral profile without the gin.
Ingredients
- 45 ml gin (London Dry or botanical style)
- 1 tbsp Pai Mu Tan loose leaf tea
- 20 ml elderflower liqueur
- 20 ml fresh lemon juice
- 10 ml simple syrup
- Soda water
- Lemon wheel and edible flower for garnish
How to make it
- 1Infuse gin: add tea leaves to gin in a sealed jar for 1 hour. Strain and discard leaves.
- 2Add infused gin, elderflower liqueur, lemon juice, and simple syrup to a cocktail shaker with ice.
- 3Shake well for 10 seconds until very cold.
- 4Strain into a tall glass filled with fresh ice.
- 5Top with soda water and stir gently once.
- 6Garnish with a lemon wheel and an edible flower.
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