Rooibos and Citrus are a perfect match, pairing Jolene’s Teahouse Maple Rooibos with Tanqueray No.
TEN, a London Dry gin distilled with whole citrus fruit and Grand Marnier for woody, vanilla & orange
notes, the bitters bring subtle flavours of crisp, tart BC crab-apples, ginger, turmeric, cardamom,
cinchona bark and cinnamon. which pair perfectly with the nutty richness of Jolene’s Maple Rooibos.
INGREDIENTS
1 ½ oz Tanqueray No. TEN
½ oz Grand Marnier
¼ oz Grade A Maple Syrup
2 dashes Bittered Sling Zingiber Crabapple Bitters
5 oz Jolene’s Tea House Maple Rooibos
DIRECTIONS
Brew Maple Rooibos as per instructions. Add Gin, Grand Marnier, bitters Maple syrup to your favourite mug and top with hot maple rooibos tea.
