At the end of last year I spent some time in New York city and found an amazing tea atelier hidden in a back street of Brooklyn called Bellocq. I brought home a caddy of their tea, called Corazon De Cien Fuegos, which is Spanish for 'Heart of a Hundred Fires'. This tea has immune boosting hibiscus blossom, anti-inflammatory lemongrass, rose petals, lavender, and a touch of spice from cinnamon. This layering of flavours, with the addition of the fresh juices and simple syrup results in a delicious cocktail, which can easily be made into alcohol-free mocktail by simply removing the gin. 

90ml Hibiscus Tea (cooled and strained)
45ml Gin (optional)
30ml Pineapple juice
15ml Lemon juice
15ml Simple Syrup
Seed + Stow Dried Lemon Slice

1. Brew 1 generous teaspoon of the hibiscus tea. Stir and leave to steep, for ideally 3-4 hours.
2. Add the tea (cooled and strained), gin, pineapple juice, lemon juice and simple syrup to a cocktail shaker over ice and shake. 
2. Strain into a glass half filled with ice.
3. Garnish with a Seed + Stow Dried Lemon Slice.

Makes 1.