Earl Grey Gin and Tonic

teas.co.uk · 2 h infuse + 5 min build · Serves 1

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

1. 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.
2. 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.
3. Fill a chilled coupe or copa glass to the top with ice; under icing lets the tonic go flat too quickly.
4. Pour the infused gin over the ice.
5. 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.
6. 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.
7. 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.
8. 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.
9. Tuck the rosemary sprig in at the side so it stands above the rim and scents each sip.
10. Serve straight away, and drink it over about fifteen minutes while the tonic still holds its bead.

Recipe: https://teas.co.uk/recipes/cocktails/earl grey infused gin and tonic/