FEATURE RECIPE
Earl’s Punch

Earl’s Punch

“Tea in cocktails is definitely a trend that is gaining traction around the world,” says Sebastian Reaburn from award-winning Melbourne bar 1806.

Serves 4



500 ml   Earl Grey tea, lightly sweetened (with about 1 tbsp caster sugar), cooled
100 ml   Martell VS Cognac
100 ml   lemon juice
To serve:   lemon twists and jasmine blossoms


1 Combine all ingredients in a jug, adjusting the balance of sweet, strong and sour flavours and adding more sugar, Cognac or lemon juice, if necessary. Serve in teacups garnished with lemon twists and jasmine blossoms.


RECIPE Sebastian Reaburn, 1806 PHOTOGRAPHY William Meppem STYLING Mia Asker

Search by cuisine, name, ingredients...
Sticky cinnamon finger buns Sticky cinnamon finger buns Chicken salad with black grapes, walnuts and celery Chicken salad with black grapes, walnuts...
White bean salad with preserved lemon White bean salad with preserved lemon Pumpkin, goat's curd and thyme tart Pumpkin, goat's curd and thyme tart
Previous Next
Triple-chocolate lamingtons Triple-chocolate lamingtons Sciatt Sciatt
oy-glazed barbecued prawns with cabbage and daikon salad and chilled soba Soy-glazed barbecued prawns with cabbage and daikon salad and chilled soba Gingerbread house Gingerbread house
Previous Next

Gourmet Traveller magazine

Subscribe and win!

Subscribe or renew your subscription to Gourmet Traveller this month and go into the draw to win a trip of a lifetime to Tahiti and Los Angeles valued at $26,000!
Get 12 months of Gourmet Traveller for the online only price of $65
Subscribe Now!