The City Magazine Since 1975

La Voilà

June 2021
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1½ oz. green tea-infused vodka, recipe follows
1 oz. Effen cucumber vodka
3/4 oz. fresh lemon juice
1/2 oz. fresh lime juice
1/2 oz. simple syrup
4 dashes Peychaud’s bitters
Cucumber slice
Orange slice

For the green tea-infused vodka:
(Yields 2 quarts)
10 green tea bags
1 qt. hot water
1 750 ml. bottle vodka


Pour the first five ingredients into a cocktail tin filled with ice. Shake well, strain into a wine glass filled with ice, add bitters, and garnish with cucumber and orange.

For the green tea-infused vodka:
Place tea bags in a large bottle or jar. Cover with hot water and vodka and let steep for 20 minutes. Remove tea bags. Stored in an airtight container in a cool, dark place, it will keep indefinitely.

Félix Cocktails et Cuisine
550 King St. #100,