1.5 oz Moroccan tea (gunpowder green tea, mint, & sugar)
1 oz Tempus Fugit Kina Avion D’Or Quinquina
.5 oz Absinthia Absinthe Superieure
.5 oz Small Hand Foods gum syrup
.25 oz fresh lemon juice
Brew Moroccan tea by adding a full tablespoon of gunpowder green tea, a bunch of mint leaves, and a tablespoon of sugar to 2 cups boiling water. Steep for 5 minutes, strain, & cool. Shake and strain tea with the remaining ingredients into an ice filled Collins glass. Garnish with a sprig of fresh mint.
Recipe by Jared Hirsch, Sidebar Oaktown bar manager