How to make Sandows' Proper Palmer Iced Tea
By Hugh Duffie of Sandows
At our second annual Big Iced Teaser competition in May 2018, baristas and tea lovers from cafes and restaurants around London, competed to impress our panel of all-star judges with their iced tea creations. The presentation skills were out in full force, but something equally important was making sure there was enough delicious iced tea left for the audience to try!
The judges chose Taylor St Baristas’ City of Eternal Spring as the overall winners, and taking the people’s choice crown was Hugh Duffie: cold brew coffee king at Sandows. Bringing his cold brew expertise to the table, Hugh crafted his take on an Arnold Palmer. Our Earl Grey was left to infuse for six hours in cold water, before being served over ice, topped up with cloudy lemonade and garnished with a sprig of mint. The result is the ‘Proper Palmer’: half cold brew Earl Grey tea, half cloudy lemonade, wholly refreshing and delicious.
What You Need
- 8g of Earl Grey
- 1l of filtered water
- Bottle of high-quality cloudy lemonade
- Sprig of mint
Prepare your tea:
Infuse the 8g of Earl Grey in a litre of filtered water for 6 hours, then strain.
To make the drinks:
- Fill a glass with ice
- Pour in 100ml of cold brew Earl Grey
- Top with cloudy lemonade (no more than 75ml)
- Garnish with a sprig of mint
- Enjoy a perfectly summery iced tea