This Simple Trick Will Upgrade Your Cocktails (Pearl & Peel)

Improve your cocktails by getting a copy of my cocktail guide: https://bartend.link/cocktail-guide Earlier this year I flew to Hong Kong to work with the team at HK Liquor Store after our newly created Orz Gin landed. We, Threefold Distilling, collaborated with the HK Liquor Store team to create the private label gin featuring chenpi (dried mandarin peel), jasmine, quandong (an Australian native peach), macadamia and lemon myrtle (an Australian native shrub with a strong citrus note). We had a guest shift whilst in HK and the Pearl & Peel was one of our featured drinks. Mandarin, macadamia, jasmine tea and lemon myrtle were incorporated to enhance these botanicals from the gin. p.s. I'm available for guest shifts! ORIGINAL RECIPE - 1½ oz (45 ml) Orz Gin (https://bartend.link/orz-gin) - 1⅓ oz (40 ml) mandarin / macadamia orgeat (batched) - 2 oz (60 ml) jasmine tea - 2 dashes lemon myrtle bitters TWEAKED RECIPE (FEATURED IN VID) - 1⅔ oz (50 ml) Threefold Aromatic Gin - 1 oz (30 ml) acid-modified mandarin juice - ¾ oz (22.5 ml) Liber & Co. almond orgeat (https://bartend.link/liber-orgeat) - 2 oz (60 ml) jasmine tea, cooled - 2 dashes lemon myrtle bitters ACID-MODIFIED MANDARIN JUICE 200ml mandarin juice 10g citric acid Mandarin juice contains approx. 1% citric acid. Lemon juice contains approx. 6% citric acid. Adding 5% citric acid to mandarin juice will make it replace lemon juice in a recipe.