Brew the green tea and allow to infuse with rosebuds. When cool, shake together the first four ingredients. Spray a rocks glass with orange bitters. Add ice to the glass and then pour in the cocktail. Garnish with citrus zest.
Recipe courtesy of: Kester Blake, Tao, Trinidad. Kester Blake represented Trinidad & Tobago at the World Class Bartender of the Year final, 2013.
NB: Contains 15 grams of alcohol per serve
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