Earl Grey Gin and Tonic
Earl Grey gin and tonic with gin infused by the tea bag, Indian tonic, a lemon twist and a sprig of rosemary.
Infusing gin with Earl Grey is a simple bar trick that makes a lovely gin and tonic. You drop a Williamson Earl Grey bag into the gin and leave it for a couple of hours; the bergamot and the Kenyan estate tea soak in, so the finished drink tastes clearly of Earl Grey while the juniper still holds its ground underneath.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Earl Grey Gin and Tonic recipe. Canonical: https://teas.co.uk/recipes/cocktails/earl grey infused gin and tonic/
From there it is built like any good G and T: over plenty of ice, with a good Indian tonic, a twist of lemon and a sprig of rosemary. Make a small batch of the infused gin at the start of the weekend, one tea bag per measure, and the drinks come together in a couple of minutes after that.
You'll need
- 1 Williamson Earl Grey pyramid bag (per 50ml shot of gin; multiply up for a batch)
- 50ml premium London Dry gin (Tanqueray, Sipsmith, Bombay Sapphire or any equivalent juniper led gin)
- 150ml well chilled premium Indian tonic water (Fever Tree, Folkingtons or 1724)
- 1 long strip of unwaxed lemon peel, about 6cm long
- 1 small sprig of fresh rosemary, about 8cm long
- 4 juniper berries, lightly crushed with the side of a knife
- Plenty of cubed ice for the glass
- 1 large coupe glass or copa style balloon glass, pre chilled in the freezer for 10 minutes
Method
- Make the infusion at least two hours ahead. Drop the Williamson Earl Grey bag into the 50ml of gin in a small jar with a tight lid, seal it and leave at room temperature for two hours, or overnight in the fridge for a deeper infusion.
- Lift out the bag, squeezing it gently over the jar to get the last of the gin out, and discard. The gin should be a pale tan amber with a clear bergamot scent.
- Fill a chilled coupe or copa glass to the top with ice; under icing lets the tonic go flat too quickly.
- Pour the infused gin over the ice.
- Pinch the strip of lemon peel skin side down over the glass to mist the oils across the drink, then drop it in against the side.
- Add the lightly crushed juniper berries. They are part of the drink, not just a garnish, carrying on releasing their oil as the ice melts.
- Pour the chilled tonic slowly down the inside of the glass, over the back of a bar spoon, to keep as much fizz as possible.
- Stir once, gently, just to bring the gin up through the tonic. Do not over stir; a G and T is meant to stay layered.
- Tuck the rosemary sprig in at the side so it stands above the rim and scents each sip.
- Serve straight away, and drink it over about fifteen minutes while the tonic still holds its bead.
Want the background, not just the brew?
Brewed with: Williamson Earl Grey, 50 Tea Bags 125g
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