What?!
Tea and gin? Yes please!
We used Andy Pearson's BBC Food Earl Grey Martini recipe as a (great!) base ... and played around with it until we got our ratios right - which we suggest you do as well.
We obviously use Earl Grey Lavender Cérémonie Tea and as with all our cocktails, our MO is infusion. Jasmine pearl, Coconut Lime Oolong, Vanilla Rooibos - yomsh. We adore Cérémonie for their use of bright periwinkle lavender flowers in their blend - it's beautiful to smell, watch as it steeps, and the trace of flavour is magical!
So we picked a great gin trusting that the pine-fresh citrus of juniper (which is more cone than berry) would fuse delightfully with the bergamot of Earl Grey.
Prep:
- Infuse one 750ml bottle of gin with 10-20g of Earl Grey Lavender
- Brew one cup of Earl Grey Lavender tea (infuse with 2g of loose leaf tea)
- Blitz one lemon and some water with a hand blender
- Blitz one egg white
Mix: (makes two Marteanis)
- 2 shots Earl Grey Lavender-infused gin
- 2-3 shots cold Earl Grey Lavender tea
- 2 shots of lemon juice
- 1 egg white
- 1.5 shots of simple syrup
Serve:
- Blitz ingredients together quickly
- Shake over ice
- Strain into a martini glass
- Garnish with fresh lavender
Tips:
- Use fresh ingredients ... use the natural bitter of the gin, not the bitter of old lemon juice!
- Check with your guests that they aren't allergic to egg whites (I know?!)
- Don't use too much alcohol - you can always have more than one, but we advise on taste first - always.
- Smile :)
We're going to try this with fresh orange instead of lemon! We'll let you know how it works out!