This force-carbonated cocktail takes inspiration from both the Mint Julep and the combination of bourbon and iced tea. The subtle, smoky heat from the chipotle-infused tea syrup adds a layer of richness to an otherwise vibrant summer drink.
1/5 ounce citric acid 10% solution (see Editor's Note)
3 1/2 ounces water
Garnish: two lemon wheels
Add all ingredients to an iSi soda siphon (be sure that the thin interior tube is removed) and charge.
Shake the canister, then place it in the refrigerator for at least two hours, or preferably, overnight.
With the canister upright, very slowly release the pressure by pressing down the lever. (Do this a little bit at a time over the course of half an hour or so, storing in the fridge in between.)
Carefully open the top of the cannister and pour the drink into a highball glass over crushed ice.
Garnish with two lemon wheels.
Tea Syrup: 1 heaping teaspoon breakfast tea
1 heaping teaspoon mint tea
1/2 chipotle pepper, deseeded and finely chopped
35 ounces boiling water
2 1/2 cups white sugar
To a jug, add the breakfast and mint teas and the chopped chipotle pepper. Add in the boiling water and steep for four minutes before straining out liquid using a tea strainer. To this, add in the sugar and stir to dissolve. Bottle the syrup and refrigerate.
Citric Acid 10% Solution: Combine 10 grams of citric acid powder with 100 grams of water. Whisk to dissolve and bottle.