A spoonful of this turns an ordinary drink into something that tastes like it came from a good cafe. Brewing the sugar syrup with Earl Grey carries the bergamot straight through, so a splash sweetens and perfumes at the same time, whether you are stirring it into iced tea, a gin cocktail or a flat white.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Earl Grey Simple Syrup recipe. Canonical: https://teas.co.uk/recipes/cocktails/earl-grey-simple-syrup/
It is a one-to-one syrup, so it is hard to get wrong. One bottle is enough for roughly twenty drinks, and it keeps for around three weeks in the fridge.
You'll need
- 2 tea bags of Dilmah Earl Grey
- 200ml freshly drawn water at 100C, just off the boil
- 200g caster sugar
- 1 small saucepan, 1 saucer for covering
- 1 sterilised 350ml glass bottle with cap
- 1 small funnel for bottling
Method
- Steep 2 tea bags in 200ml of just-boiled water for 5 minutes, covered.
- Lift out the bags and tip the brew into a small saucepan with the sugar.
- Warm over a medium heat, stirring, until the sugar has completely dissolved.
- Let it simmer gently for about 5 minutes, until it thickens just enough to coat the back of a spoon.
- Stand the pan in cold water for 10 minutes to cool, then funnel into a sterilised bottle.
- Seal and keep it in the fridge; it holds for around three weeks.
- Start with 15ml a drink and adjust to taste; it is sweeter and more fragrant than plain syrup.
Want the background, not just the brew?
Brewed with: Dilmah Earl Grey, 20 Tea bags 30g
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