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.
I used 2 teabags and added them to a jar, then filled it with gin.
Give it a shake then leave it to stand for around 40 minutes.
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.
As I said, this one was quite a difficult one to put together and took quite a bit of experimenting.
When completed, serve as a normal martini, with one measure of sweet vermouth and 4-6 measures of earl grey gin (or to taste).
The finished product was zesty and smoky, with a touch of bitterness counteracted by the sweetness of the vermouth.
6 thoughts on “Earl Grey infused gin”
Think I’ll try this today. It sounds great!