“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
- 1Combine 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.