Mermaids’ Pagoda

In a cocktail shaker tin, combine lemon juice, oolong tea syrup, strawberry puree, bourbon, and gin. Add ice and shake vigorously until the cocktail is properly chilled and diluted. Then strain into a Collins glass over ice, top with roughly 1.5 oz ginger beer, and garnish with a lemon peel and strawberry spheres. 

*Oolong Tea syrup

Combine 2 cups sugar with a 2 cups brewed oolong tea in a medium sauce pan over medium heat. Stir until sugar is dissolved, bring to a rolling simmer for 1 minute, then allow to cool and refrigerate in a food safe container. Use within 2-3 weeks.

**Strawberry Puree

Blend together:

• 1 lb strawberries
• 8 cups sugar
• 1 cup lemon juice

Strain the mixture through a fine mesh or micro strainer. Set aside ¼ of the purée for later use.

Pour the remaining purée into a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool completely. Refrigerate in a sealed food safe container and use within 2 weeks.

***Strawberry spheres

In a saucepan, combine:

• 1 cup water
• 6 tsp agar agar sugar

Bring to a boil, then add the reserved strawberry purée. Stir well and bring the mixture back to a boil.

Immediately remove from heat and let cool to about 150°F (65°C). Pour the mixture into a squeeze bottle. Drop small amounts into a bowl of cold oil to form spheres. Once set, strain the spheres and rinse with cold water. Refrigerate in a sealed food safe container and use within 72 hours.