Queen Garden Swizzle

Lydia McLuen | Portland, Oregon

photo: Leah Nash

A nonalcoholic take on the swizzle, Lydia McLuen combines the tropical flavor of pineapple gum syrup with mint tea, lemon, Seedlip Garden and a bar spoon of umeboshi plum vinegar for a drink she describes as “refreshing, not too sweet and deeply satisfying.”

Ingredients

Serving: 1

  • 2 ounces Seedlip Garden
  • 2 ounces Seedlip Garden
  • 3/4 ounce chilled flash-brewed mint tea (see Editor’s Note)
  • 3/4 ounce chilled flash-brewed mint tea (see Editor’s Note)
  • 1/2 ounce pineapple gum syrup
  • 1/2 ounce pineapple gum syrup
  • 1/2 ounce lemon juice
  • 1/2 ounce lemon juice
  • 1/4 ounce simple syrup
  • 1/4 ounce simple syrup
  • 1 bar spoon umeboshi plum vinegar, preferably Rare Tea Co.
  • 1 bar spoon umeboshi plum vinegar, preferably Rare Tea Co.

Garnish: mint bouquet

Directions
  1. Pour all of the ingredients except the vinegar into a chilled Collins glass.
  2. Fill the glass halfway with pebble ice, then swizzle until frosty.
  3. Top with more pebble ice, forming a mound above the rim.
  4. Pour the vinegar over the top, then garnish with a lavish mint bouquet.
Editor's Note

Chilled Flash-Brewed Mint Tea
5 grams Smith Teamaker single-origin spearmint tea
2 liters boiling water

Combine loose-leaf spearmint tea with boiling water and let steep for 1 minute. Strain into a second container over 2 cups of pebble ice.

Tagged: nonalcoholic cocktails

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