3/4 oz Wu Wei Syrup (2 parts tea:1 part sugar)
1/2 oz Lemon Juice
1 dash Peychaud's Bitters
Shake with ice and strain into a cocktail glass.
On Saturday afternoon, Andrea and I went into the semi-new Sherman Market (around the corner from the Sherman Coffee Shop in Union Square, Somerville) to buy some locally harvested honey. While looking around the shop, my eyes were drawn to the jars of tea from Somerville master tea blenders, MEM Imports. The shopkeeper allowed us to smell a variety of the teas including an intriguing herbal one called Mt. Olympus. However, I opted for the Wu Wei which I had been wanting to get ever since Misty Kalkofen made Andrea a tasty drink using a Wu Wei syrup at Drink. Wu Wei is a blend of 7 herbs including licorice, hibiscus, and clove and is technically a tisane (contains no tea leaves) instead of a tea proper.
Read about LUPEC Boston's rationale for calling the drink the Flapper Jane here.