{
    "id": 1011232,
    "title": "Earl Grey Gin and Tonic",
    "slug": "earl-grey-infused-gin-and-tonic",
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    "url": "https://teas.co.uk/recipes/cocktails/earl-grey-infused-gin-and-tonic/",
    "modified": "2026-02-06T11:02:00+00:00",
    "excerpt": "Earl Grey gin and tonic with gin infused by the tea bag, Indian tonic, a lemon twist and a sprig of rosemary.",
    "content_text": "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.\n\nSource: 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.",
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            "https://teas.co.uk/wiki/earl-grey-tea/"
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            "prep": "2 h infuse + 5 min build",
            "serves": "Serves 1",
            "difficulty": "Easy",
            "ingredients": [
                "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."
            ],
            "outcome": "A tall, ice-filled glass of pale amber gin and tonic, a curl of lemon peel and a sprig of rosemary standing in the glass and crushed juniper in the ice: clear bergamot on the nose, juniper holding firm underneath.",
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