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Add 4 Parts Hot Water Water to a sauce pan – Bring close to the boil around 85 Celsius – then turn to low heat and simmer
Add Green tea bags or loose leag in the same proportions you would use for a mug of green tea and scale up accoirdingly
4 Parts – Botanical Rich Gin – Botanist – Caorunn or Makar Gin would be good options for this hot cocktail!
1 Part – Fresh Squeezed Orange (Put the squeezed citrus peal in to sauce pan to)
1 Part – Fresh Squeezed Lemon (Put the squeezed citrus peal in to sauce pan to)
1 Part Ginger WineFreshly Grated Ginger one heaped tea spoon  (Add more dependent on the size of the batch)
Two generous tea spoons of sunflower honey  (Add more dependent on the size of the batch)

(Experiment with additional layers of aromatics and spices ie. Candided Ginger – Dashes of Angostura Bitters – Cinnamon Sticks – Dried Limes – Star Anise)

Simmer until ingredients are fully marinated and double strain with a sieve in to your best tea pot.

Serve in pre-warmed China tea cup or Egyptian  Tea Glass and garnish with an orange twist. (Squeeze the rind oils on top of your drinks for additional burst of aroma as you sip)

Lastly sit back and enjoy the inside outside warmth this drink will bring to your body, look out the window and laugh at mother natures attempt to dampin our Christmas spirits!!

Don’t forget your Orange Twist – Aromatics are everything!!

Cocktail by Scott Gemmell from the LA Group’s Liquid Academy Training School