- 2 oz Vodka or Gin infused with Chef Laura’s Jasmine Lemon Tea (add bottle to jar with Chef Laura’s Jasmine Lemon Tea and leave for 24 hrs. Strain and use at your convenience)
- 1 oz lemon juice
- .5 oz honey
- 2 oz egg whites or aquafaba (chickpea water, foams up just like egg whites and is vegan)
- Add all ingredients to a shaker tin and shake hard. Add ice and shake again.
- Strain into a cup and garnish with jasmine tea petals over top