Last Thursday Drink Night was retro-TDN (no rules in the octagon!) and I was trying to come up with a drink that used some of a bottle of earl-grey tea infused Plymouth Gin and draw down some of the bottle of Cinzano Orancio I have in the liquor cabinet.
After reflection, I ended up making a few major tweaks, to tone down the strong orange flavour, and bring out the earl-grey tea tones. The original drink was also a flip, which didn’t pair as well with delicate tea flavours, so I scaled things back and just used egg white in this version. Here you go, an alternative way to sip your early evening tea!.
Gin-teal Cocktail
- 2 oz. Earl Grey Tea infused Plymouth Gin*
- 0.5 oz. Strega
- 0.25 oz. Cinzano Orancio (orange flavoured vermouth)
- 0.25 oz. simple syrup
- 2 dashes lemon bitters
- 1 egg white
Combine all ingredients in a cocktail shaker, and shake without ice. Add ice and shake until chilled. Double strain into a cocktail glass, garnish with a lemon twist.
* infuse the equivalent of 7-8 teabags of a good quality Earl Grey tea in 750 ml. of Plymouth Gin for 8-10 hours. Strain out the tea before using.