Marathon Mimosa
- 3 dash Angostura aromatic bitters
- 2 dash Angostura orange bitters
- 60 ml chilled jasmine green tea
- 20 ml vanilla sugar syrup*
- 120 ml freshly squeezed orange juice
- 90 ml PS40 Smoked Lemonade
- Add all ingredients to a wine glass with ice, give a quick gentle stir.
- Serve with a metal or paper straw and garnish with an orange wedge.
*For the vanilla syrup:
• 1 vanilla bean
• 500ml water
• 500g castor sugar
Split and scrape the vanilla bean into a small pot with the water (add the pod as well). Bring to a very gentle simmer for five minutes, then take off heat and stand for five more minutes. Add sugar and stir till dissolved, when cooled strain into a bottle. Add the pod to keep giving the syrup flavour.
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