Oriole's G&T Tisane

At Chicago restaurant Oriole, this chilled tisane is called Wholesome. Purchase osmanthus flowers from amazon.com.

Oriole's G&T Tisane
Photo: Victor Protasio
Active Time:
20 mins
Total Time:
8 hrs 20 mins


  • 2 tablespoons juniper berries

  • 2 tablespoons coriander seeds

  • 1 tablespoon osmanthus flowers

  • 2 teaspoons Szechuan peppercorns

  • 1 1/2 teaspoon white peppercorns

  • 1 teaspoon yellow mustard seeds

  • 2 cups water

  • 1/3 cup granulated sugar

  • Club soda (preferably Fever-Tree)

  • Bitter lemon soda (preferably Fever-Tree)

  • Rosemary sprigs, edible owers, and lemon and lime peel twists, for garnish


  1. Toast juniper berries, coriander seeds, osmanthus flowers, Szechuan pepper- corns, white peppercorns, and mustard seeds in a medium skillet over medium- low until fragrant, about 3 minutes. Let cool slightly. Transfer mixture to a mortar and pestle or spice grinder, and grind to a powder. Return spice mixture to skillet, and add 2 cups water. Bring to a boil over medium, and reduce heat to a simmer. Cook 10 minutes.

  2. Pour mixture through a fine wire-mesh strainer into a heatproof measuring cup. Discard solids. Whisk sugar into tisane tonic. Let cool slightly. Cover with plastic wrap, and chill overnight.

  3. To serve, fill a wine glass with ice, top with 1 1/2 ounces tisane tonic, a splash of club soda, and a splash of bitter lemon soda. Garnish with rosemary, edible flowers, and lemon and lime peel twists.

Make Ahead

Store tisane tonic in an airtight container in the refrigerator up to 1 week.

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