Cocktail barmen love tea. Thanks to the endless varieties, each with its distinct flavour profile and character, it is the perfect aromatic to lift an existing recipe, or even to take centre stage and balance the other ingredients around. We love to use darjeeling in both cocktails and iced teas for its peppery notes, but we've also added bergamot here (the 'Earl greyness' in an Earl Grey), which thanks to its bright, citrus notes makes this one a real crowd pleaser.
Ingredients (serves 2)
- 100ml darjeeling-infused gin (infuse with 1 heaped teaspoon of Darjeeling per 100ml for 4 hours - we use Sipsmith for its bold aromatics)
- 1 drop of Neil's Yard Organic bergamot oil
- 50ml freshly squeezed lemon juice
- 50ml egg white
- 50ml sugar syrup (dissolve 25ml white sugar in 25ml boiling water)
- Dried petals for garnish
- Fill a cocktail shaker with all of your ingredients, less the ice, and give it a good shake to ensure an even mix
- Add ice to the top
- Shake vigorously until the outside of the shaker feels ice-cold
- Double strain into chilled coupe glasses
We served these at our recent Valentine's Day Supper Club so used dried rose petals as a garnish for a pop of colour, but you could also use a sprig of thyme, lavender or lemon rind to serve.