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Credit: Storefront Company, Chicago
Sizzle, Fall 2013
4 oz. rooibos tea
½ oz. vanilla syrup
¼ oz. sweet potato vinegar
1 egg white
1 lemon peel for spritz
Method: Combine tea, vanilla syrup, sweet potato vinegar and egg white in shaker tin. Cover with ice. Shake vigorously. Double strain into deep-V martini glass. Spritz with lemon. Rub lemon on rim; drop lemon peel into drink.
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