RECIPE

Earl Grey Tea Cocktail

• 25ml JING Earl Grey Infused East London Liquor Company London Dry*
• 20ml Fresh Lemon Juice
• 15ml Vanilla Syrup**

METHOD

In a cocktail shaker or mixing glass half-filled with ice, add the ingredients. Stir down until chilled or until condensation has formed on the outside of the shaker or glass, strain into a champagne glass and top with dry prosecco. Zest a lemon skin piece over the top of the drink and enjoy.

*To make the earl grey gin add approx 6.5g of JING Earl Grey to a bottle of gin and allow to cold infuse until the colour takes (approx.. 1 hour). Pour the gin through a strainer and do not press the tea for extraction, this will add too much tanicity to the gin.

**To make vanilla syrpup, add 500g of sugar to 350ml water in a pan and stir over a low heat till all the sugar is dissolved. Add one split vanilla pod and leave in the bottle. Allow to cool before use.

Created by Mikey Pendergast of the East London Liquor Company.