• 4.5 cl of The Herbalist gin,
  Buddha Ama tea,
  1.5 cl of lime juice,
  3 drops of The Bitter Truth ‘Jerry Thomas’
  (you can use angostura bitters as an alternative)
• 1 large ice cube and 5 little ice cubes
• A sprig of rosemary
• 5 cl of Fever-Tree Ginger Ale
• Material: a large wine glass, measuring cup and strainer

Preparation

• Make the tea, using 1 l of hot water and 10 gr of Buddha Ama tea.
  Let this brew for 5 min, strain off the leaves and cool
• Set fire to a dry rosemary branch and collect the released smoke by holding the wine glass upside down over the branch
• Fill this smoked glass with the ice cubes, 3 cl of Buddha Ama tea, 1.5 cl of lime juice and 3 drops of The Bitter Truth
• Add 4.5 cl of The Herbalist gin
• Finish with a sprig of fresh rosemary
• Top up with 5 cl of Fever-Tree Ginger Ale