30ml Bols Genever -300ml (10 person)
120ml Dilmah Lychee  with Rose  and Almond Tea (1250ml-1500ml)
10ml Lychee Syrup (100ml)
5ml Almond Syrup (50ml)
10ml  Bols Strawberry  (100ml)

Method: Brew the tea for 4-6 minutes. Chill the tea down, whilst also freezing your pewters (180ml)
at the same time. Make before a 3-4 course dinner and serve directly after. Garnish with a rolled rose petal on an almond or cinnamon flavoured cocktail stick,  inside a lychee and sprinkle dried tea leaves.

Serves 10.