To make the infused gin, add 6 tablespoons of jasmine tea to a 700ml bottle of Tanqueray Ten, infuse for 2 hours and fine strain back into bottle.
Pour all ingredients into a shaker and dry shake. Then add plenty of ice cubes and shake hard. Fine strain into a chilled coupette.
Recipe courtesy of: Bert Jachmann, Fabois, Vienna. Bert Jachmann represented Austria at the World Class Bartender of the Year final, 2013.
NB: 19 grams of alcohol per serve
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