The good mixer
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