Exact quantities, then the method.
Earl Grey and gin are a classic match: the bergamot in the tea lifts the botanicals in the gin, and lemon ties them together into a crisp, fragrant sour. Brew the Earl Grey strong, cool it, then shake it hard with gin, lemon and a little agave.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Earl Grey Gin Sour recipe. Canonical: https://teas.co.uk/recipes/cocktails/earl-grey-gin-sour/
Strain into a chilled coupe and finish with a twist of lemon. Makes one.
You'll need
- 2 tea bags of Dilmah Earl Grey
- 100ml freshly drawn water at 100C, just off the boil
- 40ml dry London gin (or 40ml chilled tonic water for alcohol-free)
- 20ml fresh lemon juice
- 15ml light agave syrup
- 1 thin lemon twist, peeled with a vegetable peeler
- 1 250ml coupe glass, chilled in the freezer for ten minutes
- 1 cocktail shaker with cubed ice
- 1 saucer for covering during steep
Method
- Chill a coupe in the freezer.
- Steep two tea bags in 100ml of freshly boiled water for four minutes, then lift them out and cool the brew.
- Tip the cooled tea, the gin, lemon juice and agave into a shaker filled with ice.
- Shake hard for about ten seconds, then strain into the chilled coupe.
- Twist a strip of lemon peel over the glass to release the oils, then drop it in.
- For an alcohol-free version, leave the gin out and lengthen with chilled tonic water instead.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Dilmah Earl Grey, 20 Tea Bags 30g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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