The good mixer

Af­ter­noon mar-tea-ni

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Serves 2

For the syrup

¼ tsp loose-leaf Earl Grey tea

25g black­cur­rant jam 12g vanilla sugar 15ml ap­ple juice

For the cock­tail 60ml Earl Grey and black­cur­rant jam syrup (see above) 60ml gin (I use Bom­bay Sap­phire) 60ml le­mon juice ¼ egg white Sparkling wine Tra­di­tional af­ter­noon tea reimag­ined in cock­tail form, with a sugar syrup flavoured with Earl Grey and jam. The syrup will keep in the fridge for four or five days.

First make the syrup. Brew the tea leaves in 60ml of al­most-boiled wa­ter for five min­utes, then strain and blend with the jam, vanilla sugar and ap­ple juice. Once the jam and sugar have dis­solved, strain again, bot­tle and chill.

To make the cock­tail, put ev­ery­thing ex­cept the sparkling wine in a shaker and dry shake (that is, with­out ice), so the egg white sets. Add ice, shake again and strain into a chilled cham­pagne flute. Top with the sparkling wine and serve. Andy Milz, The Cock­tail Trad­ing Co, Lon­don E1

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