Infusing spirits with herbs, fruit, tea and other flavorings is a great way to add your own signature to a drink. Although many infusions can take days to weeks to really develop, using a concentrated infusing agent like a flowery Earl Grey tea speeds up the process and provides remarkably full flavors in just a few hours.
Inspired by a cocktail we had at a London pub recently, Paul reinvented this Earl Grey steeped gin cocktail that provides you with a surprising sense of relaxed sophistication – an afternoon of croquet in the garden followed by cucumber sandwiches. Crusts cut off, please and thank you.
- 1.5 oz simple syrup (see Notes for recipe)
- 1.5 oz lemon juice
- 3 oz Earl Grey infused gin (see Notes for recipe)
- 3 ice cubes (see Notes for recipe)
- club soda (sodium free)
- dried rose tea buds (optional, for garnish – we used Damask Rose Tea Buds from Harrods in London, of course)
- In a collins glass, combine simple syrup, lemon juice and the infused gin. Stir.
- Add 3 ice cubes and top off the glass with club soda. Stir again.
- If additional charmingness is desired for presentation, add an optional garnish of dried rose tea buds from Harrods in London and make sure to tell everyone where you got them.
• SIMPLE SYRUP: mix 1 cup sugar and 1 cup water in a saucepan over medium heat. Bring to a boil and stir until sugar is dissolved. Remove from heat and let cool. Pour into a glass jar and cover. Makes about 1½ cups and will keep in the refrigerator for a few months.
• ICE CUBES: chip pieces off an iceberg from your transatlantic ocean liner voyage and form into cube-like shapes, approximately 1 to 1.5 inches. Keep below 32°F (0°C) until ready to prepare this cocktail.