Name: Earl’s Punch
Yield: 4
Ingredients: 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

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

Ingredients

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

Method

Main

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.

The Gourmet Traveller Team

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Styling by Mia Asker