CHAMPAGNE SPRITZ

Cold-brewed champagne oolong with rich champagne simple.

1 | COLD STEEP TEA.

Steep a concentrate of Champagne Long Kou in cool, filtered water overnight at a ratio of 1 gram tea : 2-3 grams water. 10-12 hours should do; adjust to your preference.

2 | COOK CHAMPAGNE SIMPLE SYRUP.

Cook a rich simple syrup by dissolving fine white sugar in cheap brut or cava at a ratio of 1 : 1 (liquid : sugar) over heat. Bring to a mild simmer, kill the heat, and let cool completely.

3 | BUILD SPRITZ.

Fill a 12 ounce (355 ml) highball glass half way with ice.
Pour 15 grams cooled champagne simple over ice.
Add 6 oz bubbly water of your choice. 
Add 6 oz cold brewed tea.
Gently swirl.

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