share a drink? – earl grey infused gin cocktail

Cocktail Hour: Earl Grey Infused Gin Cocktail

Truth be told, I am a fan of the evening drink. And while most nights I defer to a good glass of wine, there is something to be said for the well-conceived cocktail. Much like the wreaths I discussed the other day, a cocktail is a microcosm of the world around. It has a point of view, all touched on with its perfect pairings and essences and notes. It is put together. First in that it is made, a labor of love, and second in that it has style. The glass, the garnish, the rocks, the rim. Some nights you just have to go all out.

There are so many inspiring things being done these days that I just had to start sharing a drink with you. This week’s cocktail comes from a truly inspiring and funny duo (note that the recipe notes are their own), Andrea and Paul Bartholomew from The Framed Table. Both photographers, their blog is “a photographic menu of culinary explorations”, and well worth the visit. Thank you both for sharing this drink – a smart mix of easy sophistication and well-appointed languor.

earl grey infused gin cocktail

Dreamt up by: The Framed Table
Serves: 1
  • 1.5 oz simple syrup (see Notes for recipe)
  • 1.5 oz lemon juice
  • 3 oz Earl Grey infused gin (see Notes for recipe)
  • 3 ice cubes (see Notes for recipe)
  • club soda (sodium free)
  • dried rose tea buds (optional, for garnish – we used Damask Rose Tea Buds from Harrods in London, of course)
  1. In a collins glass, combine simple syrup, lemon juice and the infused gin. Stir.
  2. Add 3 ice cubes and top off the glass with club soda. Stir again.
  3. If additional charmingness is desired for presentation, add an optional garnish of dried rose tea buds from Harrods in London and make sure to tell everyone where you got them.
• INFUSED GIN: add 2 tbsp loose leaf Earl Grey tea to 8oz Gin and it let set for 2 hours covered at room temperature. Filter into another container for use later. (We used Plymouth Gin and Flowery Earl Grey loose leaf tea from Harrods in London. If you use this same tea, make sure to tell everyone where you got it – everyone wants to hear that story again.)
• SIMPLE SYRUP: mix 1 cup sugar and 1 cup water in a saucepan over medium heat. Bring to a boil and stir until sugar is dissolved. Remove from heat and let cool. Pour into a glass jar and cover. Makes about 1½ cups and will keep in the refrigerator for a few months.
• ICE CUBES: chip pieces off an iceberg from your transatlantic ocean liner voyage and form into cube-like shapes, approximately 1 to 1.5 inches. Keep below 32°F (0°C) until ready to prepare this cocktail.
Recipe and images from The Framed Table.
Cheers, I hope you stop back and elevate your spirits with me each week.
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