Lemon & Ginger Lemonade
Prep Time
12 minutes
Difficulty
Super easy
Serves
2
INGREDIENTS
1 Lemon & Ginger Teabag (or 1 tsp loose tea)
150ml freshly boiled water
1 tbsp of honey
150ml cold water
50ml high-quality gin
Juice of 2 lemons
Ice
METHOD
- Infuse the Lemon & Ginger Teabag in the freshly boiled water for 10 minutes.
- Add honey and stir until dissolved, then add the cold water, gin, lemon juice and ice.
- Stir, pour into a tall glass filled with ice, garnish with a slice of lemon.
1 Lemon & Ginger Teabag (or 1 tsp loose tea)
150ml freshly boiled water
1 tbsp of honey
150ml cold water
50ml high-quality gin
Juice of 2 lemons
Ice
- Infuse the Lemon & Ginger Teabag in the freshly boiled water for 10 minutes.
- Add honey and stir until dissolved, then add the cold water, gin, lemon juice and ice.
- Stir, pour into a tall glass filled with ice, garnish with a slice of lemon.
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Where to Next?
Earl Grey Martini
Prep Time
15 minutes
Difficulty
Super easy
Serves
2
INGREDIENTS
1 Earl Grey Teabag (or 1 tsp loose tea)
50ml high-quality gin
25ml freshly squeezed lemon juice
25ml sugar syrup
1 egg white (optional)
Ice
METHOD
- Infuse the Earl Grey Teabag in the gin for 10 minutes at room temperature.
- Combine the tea-infused gin, lemon juice, sugar syrup and egg white in a cocktail shaker.
- Dry-shake without any ice to emulsify the egg.
- Open and add ice; shake again until cold. Strain into a chilled cocktail glass.
1 Earl Grey Teabag (or 1 tsp loose tea)
50ml high-quality gin
25ml freshly squeezed lemon juice
25ml sugar syrup
1 egg white (optional)
Ice
- Infuse the Earl Grey Teabag in the gin for 10 minutes at room temperature.
- Combine the tea-infused gin, lemon juice, sugar syrup and egg white in a cocktail shaker.
- Dry-shake without any ice to emulsify the egg.
- Open and add ice; shake again until cold. Strain into a chilled cocktail glass.
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Where to Next?
Mango & Bergamot G&Tea
Prep Time
15 minutes
Difficulty
Super easy
Serves
2
INGREDIENTS
1 Mango & Bergamot Teabag (or 1 tsp loose tea)
100ml 80°C water
30g sugar
50ml high-quality gin
200ml tonic water of your choice
Ice
METHOD
- Infuse the Mango & Bergamot Teabag in the water for 10 minutes, then remove. (Tip: if you don't have a fancy kettle, leave the lid up for 5 minutes after boiling to cool the water to 80°C.)
- Stir in the sugar until dissolved, then allow to cool. You can store this tea syrup in an airtight container in your fridge for up to 2 days.
- When you're feeling thirsty, just add the syrup to your usual G&T, stir and sip in style.
1 Mango & Bergamot Teabag (or 1 tsp loose tea)
100ml 80°C water
30g sugar
50ml high-quality gin
200ml tonic water of your choice
Ice
- Infuse the Mango & Bergamot Teabag in the water for 10 minutes, then remove. (Tip: if you don't have a fancy kettle, leave the lid up for 5 minutes after boiling to cool the water to 80°C.)
- Stir in the sugar until dissolved, then allow to cool. You can store this tea syrup in an airtight container in your fridge for up to 2 days.
- When you're feeling thirsty, just add the syrup to your usual G&T, stir and sip in style.
