Cocktail of the Month: Earl Grey Fog
It’s Bartender Alex Walton’s turn to create our cocktail of the month and he’s taken inspiration from a stalwart of tea.
Alex was sat having an Earl Grey tea in the middle of the Yorkshire countryside, looking out at the low-lying fog, thinking, “this drink would be great with a boozy twist…”.
You’ll need: Boston shaker, Hawthorne strainer, fine strainer, coupe glass
10ml Grand Marnier
35ml Earl Grey tea syrup*
½ lemon, juiced
1 egg white
Garnish: loose leaf Earl Grey tea
– Chill a coupe glass with crushed ice
– Add all of the ingredients to a Boston shaker and dry shake for 10 seconds, then add ice and hard shake to ensure the egg white is incorporated
– Discard the crushed ice in the glass, and double strain in the cocktail
– Wait until settled, and then garnish with a sprinkle of loose leaf earl grey tea
Alex’s Earl Grey tea syrup
This is a bulk recipe, so scale as you need to! However, if you make lots, it will keep in the fridge for up to one month in a sealed container.
– Pour 250ml of water into a heat-proof bowl and add four tablespoons of loose leaf Earl Grey tea. Leave to brew for 5-10 minutes
– Strain the tea into a saucepan (ensuring there are no leaves left) and then add 250g caster sugar. Simmer over a medium heat until the sugar has dissolved
– Ensure the syrup is fully cooled before using