The White Lotus Arrival Cocktail

Directions

1. Make the White-Tea Infused Vodka: Pour the vodka into a clean glass jar or bottle with a tight-fitting lid. Add the white tea. Make sure the tea is completely submerged in the vodka. Seal the jar or bottle tightly and give it a good shake to mix the ingredients. Place the jar or bottle in a cool, dark place for at least 24 hours or up to 48 hours if you like a stronger tea flavor, shaking it occasionally to agitate the mixture. Strain the vodka into a bowl through a fine-mesh sieve or cheesecloth to remove the tea leaves. Transfer the infused vodka to a clean jar or bottle with a tight-fitting lid. Store in the refrigerator or a cool, dark place until ready to use, up to 2 months.
2. Make the Honey Syrup: In a small saucepan, combine the honey and water. Place the saucepan over medium heat and cook, stirring constantly, until the honey is completely dissolved. Once the mixture comes to a gentle simmer, reduce the heat to low and let it simmer for 2 minutes, stirring occasionally. Remove the saucepan from the heat and let cool to a room temperature. Once cooled, transfer to a clean bottle or jar with tight-fitting lid. Store the honey syrup in the refrigerator for up to 2 weeks.
3. Make the Cocktail: Add the vodka, pineapple juice, lemon juice, and Honey Syrup to a cocktail shaker. Add ice and shake for 30 seconds until chilled. Strain into a rocks glass with fresh ice. Garnish with fresh mint sprigs.