July 13 2013
Gin and Earl Grey – finally a way to combine our two favorite things. All this sunshine typically has us with Pimms on the mind, but after experimenting with cold brew tea and other infusions, we thought it was time we’d turn our attention to something a little, ahem, stronger…
The Tom Collins is a classic long cocktail originating in late 1800s New York made mixing gin, lemon juice, sugar, soda and plenty of ice. So here’s a typically English spin on it – a Tom Collins with Earl Grey. The citrus and botanicals work beautifully with the aromatic bergamont and astringent nod from the tea leaves, making an excellent balmy summer evening concoction.
- 1 shot of lemon juice
- 2 shots of Gin (Sipsmith is lovely)
- 1 heaped tablespoon of loose leaf Earl Grey – we used Earl Grey Supreme
- 2 tsp caster sugar (or a shot of sugar syrup)
- Wedges of lemon and orange to garnish
- Ice cubes
- A Collins or Highball glass
Step one: Add the loose leaf tea to the gin and leave to infuse at room temperature for 1 1/2 hours
Step two: Strain the gin and tea mixture and discard the leaves. Into the glass add the lemon juice, tea infused gin and sugar. Stir well.
Step three: Add a handful of ice cubes to the glass and stir again (or if you have a cocktail shaker, give everything a good shake) add more sugar or lemon juice to taste.
Step four: Add the lemon wedge, top off with soda and stir for a final time. Finish with an orange wheel.
A long, balanced and refreshing infusion.
(Always enjoy responsibly)