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50ml Elephant Gin
6/7 Mint leaves
2 Orange slices
10ml Rooibos & Buchu syrup
Method: Gently muddle the mint leaves and oranges with the syrup. Pour the gin, add crushed ice, churn, add more ice.
Glass: Julep cup.
Garnish: mint tip, dried orange wheel, Rooibos loose tea and cassia bark.