Okay so this is one of the tastiest cocktails I have made in a good long while, plus a good cup of tea solves everything… right? Even in boozy form?!
Cream of Earl Grey Sour
2 oz David’s Tea Cream of Earl Grey infused Whitley Neill Gin*
0.5 oz orange liqueur
0.75 brown sugar syrup
1 oz lemon juice
1 oz egg white or aquafaba
Dash of chocolate bitters
Shake without ice then shake again with. Strain into a orange peel rimmed coupe. Express oils of orange peel over the top and serve either with a twist or with a dehydrated orange wheel. Enjoy, but only with your little pinky out ‘cause .
*honestly you just dunk a teabag in gin for a bit. We used 8oz of gin (makes 4 cocktails) and one tea bag for two hours with a stir in the middle. It did the trick. If you’re infusing the whole bottle I’d give it at least 8 hours and stir in the middle.
I LOVED THIS.
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