I’ve been wanting to do this one for a while, but I have to admit it’s been a bit of a challenge. But I take heart that even Heston Blumenthal has been having difficulties with the concoction, so I have persevered.
In theory, the delicate citrus tones of this tea should go perfectly with a gin martini, garnished with a freshly peeled strip of lemon, but it has taken several attempts and there’s a real risk of over-brewing the gin, which will make it taste bitter.
Use 1 teabag for every 100ml of gin you intend to produce.
Don’t leave it too long or the gin will impart a taste of tannin.
Remove the tea bags (squeeze the last of the gin out) and discard. Transfer the gin to the freezer and chill until it’s time to serve.
When completed, serve as a normal martini, with one measure of sweet vermouth and 4-6 measures of earl grey gin (or to taste).