Ingredients
- 3 ounces lemonade
- 1 ounce lemon juice
- ½ ounce honey lavender syrup (see recipe for Tiny Pine Bistro Honey Lavender Syrup)
- 1 tablespoon matcha powder (we use Two Leaves and a Bud from Basalt)
Instructions
Shake ingredients with ice. (Pro tip: Use a Mason jar with a tight-fitting lid.) Pour into glass and top with soda water. Garnish with lemon twist.
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