Served in a wine glass with ice and a sugar rim and lemon squeeze.
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35 mls Gin
20 mls English Breakfast Tea Reduction 15 mls lemon juice
5 mls sugar syrup
METHOD
To make the English Breakfast Tea Reduction, combine 12 tea bags in 250 mls sugar syrup and 250 mls water. Bring to boil then simmer for 20 mins. Cool and let sit for 10 mins, and then slow simmer on low heat for around 30 mins until reduced by 50%. Fine strain, chill and store.
To make the cocktail, shake and strain the ingredients into a wine glass with a lemon sugar rim over ice. Garnish with a lemon squeeze and tea bag.
The Carousel thanks Greenall’s Gin for this recipe. Cocktails were put together by Grant Collins for the launch of Greenall’s in Australia.
