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Earl Grey Infused Gin Cocktail

Earl Grey Infused Gin Cocktail

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.

Earl Grey Infused Gin Cocktail
Author: 
Recipe type: Cocktail
Serves: 1
 
Ingredients
  • 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)
Instructions
  1. In a collins glass, combine simple syrup, lemon juice and the infused gin. Stir.
  2. Add 3 ice cubes and top off the glass with club soda. Stir again.
  3. 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.
Notes
• INFUSED GIN: add 2 tbsp loose leaf Earl Grey tea to 8oz Gin and it let set for 2 hours covered at room temperature. Filter into another container for use later. (We used Plymouth Gin and Flowery Earl Grey loose leaf tea from Harrods in London. If you use this same tea, make sure to tell everyone where you got it - everyone wants to hear that story again.)
• 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.

 

Damask Rose Tea Buds

Damask Rose Tea Buds

Earl Grey Infused Gin Cocktail

Earl Grey Infused Gin Cocktail

Harrods Flower Earl Grey Tea

Harrods Flower Earl Grey Tea

Damask Rose Buds and Harrods Earl Grey Tea

Damask Rose Buds and Harrods Earl Grey Tea

Damask Rose Buds and Harrods Earl Grey Tea

Damask Rose Buds and Harrods Earl Grey Tea

Earl Grey Infused Gin

Earl Grey Infused Gin

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Previous Comments (7)

Author:
Sandra
Submitted:
04/04/2013 10:52 am

Just discovered your blog, and will be trying these wonderful looking cocktails!! Starting with the Earl Grey infused Gin. Love the photos.

Reply

Author:
Andrea J. Bartholomew
Submitted:
04/04/2013 11:23 am

Hope you enjoy this cocktail, Sandra! Thank you for visiting!

Reply

Author:
Submitted:
04/13/2013 9:14 pm

I cannot wait to make this cocktail for my husband! Earl Grey is his absolute favorite tea. We have a cup almost every night. I think we need to replace the hot cup of tea with this gin cocktail tonight! :)

As always…gorgeous, gorgeous photography.

Reply

Author:
Andrea J. Bartholomew
Submitted:
04/13/2013 10:38 pm

Oh, I hope you both like this one then! This has become our new favorite cocktail! Paul says thank you for the kind words! :)

Reply

Author:
Kelly Machonis
Submitted:
06/08/2013 11:35 am

I am making these today… they are so beautiful! I’ll follow up with my comments.. :)

Reply

Author:
Andrea J. Bartholomew
Submitted:
06/09/2013 9:27 am

We hope you enjoy this cocktail, Kelly… let us know what you thought! We can’t get enough of this drink. :)

Reply

[…] and funny duo (note that the recipe notes are their own), Andrea and Paul Bartholomew from The Framed Table. Both photographers, their blog is “a photographic menu of culinary explorations”, and […]

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