London Calling Recipe

Brew and chill tea (advance)

Brew 1 Earl Grey tea bag (or 1 tsp loose) in 2 oz just-off-boil water for 4 minutes to make a strong infusion. Cool to room temperature and chill in the refrigerator. Use 1 oz chilled for the cocktail.

Make honey syrup (advance or same time)

Combine equal parts honey and hot water (for this recipe: 0.5 oz honey + 0.5 oz hot water) and stir until fully combined. Cool to room temperature.

Combine ingredients

In a cocktail shaker, add 2 oz London dry gin, 0.75 oz fresh lemon juice, 0.5 oz honey syrup, 1 oz chilled Earl Grey tea, 0.25 oz St-Germain, and 2 dashes Angostura bitters.

Shake

Fill the shaker with ice (about 6 cubes). Shake vigorously for 12–18 seconds until the shaker is well chilled and slightly frosted.

Double strain and serve

Double-strain the cocktail into a chilled coupe or Nick & Nora glass (or a rocks glass over fresh large ice if preferred) using a Hawthorne and fine mesh strainer to remove small ice shards and tea particles.

Express the oils of a fresh lemon twist over the surface of the drink by holding the twist above the glass and giving it a quick squeeze to release the oils, then run the peel around the rim and drop it into the glass.

Optionally, thread a small piece of candied bergamot or candied lemon onto a cocktail pick and rest it across the rim for an aromatic, decorative touch.