Breakfast martiniĪnother Harrison creation, this one filling a gap in the traditional daytime drinking schedule. The ingredients are dry shaken to foam the egg, poured over ice, and served with a grapefruit twist. Nicholas Harrison, director of food and beverage at the Municipal Hotel in Liverpool, deploys 20ml of Earl Grey syrup in his Earl Grey sour, along with 50ml gin (he uses Tanqueray), 30ml grapefruit juice and 15ml of egg white. Some cocktails feature a tea-flavoured syrup, which is just sugar, boiled water and tea, a sealed bottle of which should keep in the fridge for up to a month (there’s a simple recipe here). Photograph: Publicity image Earl Grey sour Sour power … Earl Grey sour at the Municipal Hotel, Liverpool. Alternatively, use 50ml of tea-infused gin (made by steeping six Early Grey teabags in 700ml of gin for a couple of hours), plus a bit of sugar syrup and orange bitters, to make Russell Norman’s Earl Grey martini. MeatLiquor’s tea punch pulls a similar trick: two teabags (one Yorkshire, one Earl Grey) are steeped in 350ml of gin, before adding grapefruit and lemon juices, sugar syrup and soda water, and serving it over ice. This is really more of a springtime cocktail, but sometimes you need a little of that in the dark days of November. The infusion intensifies as you drink, so a little patience is probably part of the recipe too. Pritesh Mody’s Earl Grey Collins gets round this problem by combining gin, elderflower cordial, lemon juice and soda water, then sticking a teabag in it and serving it that way. One of the issues with putting tea in a cocktail is that tea is mostly water, and water dilutes everything else. Garnish with a sliver of white chocolate, and forget all about the tea in the pot. Dry shake the ingredients first to foam the egg white, then add ice, shake again, and strain. The Joy consists of 50ml gin, 25ml lemon juice, 50ml oolong tea, 15ml pandan syrup (you can make this with sugar, water and pandan leaves, or buy extract), 10ml vanilla syrup and 20ml egg white. “We wanted to kind of bring it together in terms of our location,” says bar manager Keanu Rudden. This is the cocktail they serve at teatime – alongside the cake and sandwich trolley – at the W hotel in London, and it features milk oolong tea. ‘Serve at teatime’ … Joy cocktail at the W London.
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