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Earl’s Punch

Australian Gourmet Traveller cocktail recipe for Earl’s Punch by Sebastian Reaburn from 1806.

  • Serves 4
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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.


  • 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.