To prepare the Thai tea concentrate, add 2,400 grams of water, 275 grams of Thai tea mix, 70 grams of white sugar, and 20 grams of vanilla paste to a large saucepan. Bring the mixture to a boil, then remove from heat and allow it to steep for 20 minutes. Refrigerate the concentrate in a sealable container and it will keep for up to 1 month.
To mix a Thai Tea Spritz, combine 3 oz. of Thai tea concentrate, 1 oz. of pineapple juice, 3/4 oz. of lavender syrup (bring 10 grams culinary lavender, 360 grams of water, and 360 grams of granulated sugar to a boil in a saucepan, then remove from heat, steep until room temperature, strain, and store refrigerated for up to 1 week), and 3/4 oz. of fresh lemon juice in a shaker. Add ice and shake vigorously to combine. Strain the spritz over fresh ice in a 16 oz. pint or tulip glass, and top with 1 1/2 oz. of chilled soda water. Garnish with a dehydrated or fresh lemon wheel
