The Screaming Phoenix
Ingredients
- 7 oz. NessAlla Traditional Oolong Kombucha
- 3 oz. brewed Rishi Tea Blue Jasmine green tea blend (see Step 1 for directions)
- 3/4 oz. jasmine syrup (see Step 2 for directions and additional ingredients)
- 12 oz. agave nectar (for jasmine syrup)
- 2 lemon wheels
Directions
This craft kombucha mocktail requires a bit of prep work, but the results are spectacular. Check it out:
Step 1: Make the tea
Ingredients
- 14 g. Rishi Tea Blue Jasmine green tea blend
- 27 oz. (800 mL) filtered water
Directions
Heat water to 190 ̊F. Steep for 4 minutes. Decant fully. (You know, how you make tea.) Allow to cool before drink assembly.
Step 2: Make jasmine syrup
Ingredients
- 12 g. Rishi Tea Moonlight Jasmine green tea, divided
- 12 oz. agave nectar
- 13 1/2 oz. (400 mL) water
Directions
Infuse 6 grams tea in 13 1/2 ounces (400 mL) filtered water at 180 ̊F for 3 minutes. Strain and decant fully into a small saucepan portioned with agave and set over medium-low heat; stir to combine. Return temperature to 180 ̊F then turn off heat and add remaining 6 grams tea. Cover and infuse for 3 minutes; decant fully. Allow to cool before drink assembly.
Step 3: Assemble The Screaming Phoenix
Line inside of 16-ounce glass with 2 lemon wheels and fill with ice. Add 3/4 ounce jasmine syrup and 7 ounces NessAlla Traditional Oolong Kombucha. Top slowly with 3 ounces brewed tea to maintain layers. And enjoy!
This recipe is inspired by Rishi Tea.