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Recipe from Mickey Minthu, mixologist at Bã Restaurant and Lounge, Fairmont The Palm
Break the ginger roughly, and place it at the bottom of a cocktail shaker.
Add the black tea, store-bought cinnamon syrup, store-bought peach purée, orange juice and the lime juice. Fill the shaker with ice and shake well.
Double strain in tall glass with crushed ice and garnish with a cinnamon stick or candied ginger peel.
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