Traditional meets modern with this salty-sweet tipple teeming with bursts of bergamot and grapefruit.
Recipes by Twinings.
Makes 2 glasses.
Ingredients:
- 4 Earl Grey Tea Bags
- 1 large Grapefruit
- ½ tsp Vanilla Extract
- 2 tbsp Caster Sugar
- 300 mls Lemonade
- Handful of Ice
- 3 sprigs Rosemary, to garnish
- Sea Salt, to garnish
You’ll need:
- Measuring jug
- Chopping board
- Knife
- Small sieve
- Cocktail shaker
- Small Bowl
- Cocktail skewers
- 2 glasses
Here's the how to:
- Make the tea base: Brew 4 Earl Grey in 300 mls of hot water for five minutes or until cool in a heat-proof measuring jug.
- Prepare Rosemary: Using one Rosemary, pluck a few sprigs and chop finely, set aside for later.
- Prepare the cocktail shaker: Cut Grapefruit in half, juice both halves into cocktail shaker. Add brewed tea, Vanilla Extract, Sugar, Ice and shake cocktail glass until the outside becomes cold. Set aside.
- Garnish glasses: Add Sea Salt to taste to Rosemary and mix well. Using Grapefruit Wedge, rim each glass and roll in Rosemary and Sea Salt mixture.
- Add the fizz and serve: From the cocktail shaker, add into each glass half of the liquid, top with Lemonade and serve with a spring of rosemary on the glass. Best sipped by candlelight mid-week with your choice of a post-dinner indulgence.