gin in teacups cocktail

I’ll admit I got a bit carried away with the name. It came from one of my favorite songs. And yes, I know I didn’t serve this in a teacup but I do think that would be lovely for an afternoon tea party. For a potentially raucus party I thought a sturdy mason jar would be better.

As an English girl living in California I wanted to bring a bit of Britain to our last party. So I set about researching tea cocktails and found a recipe for a tea and rosemary infused simple syrup. Gin was a given and I also wanted to use one of the bags of grapefruit and lemons I had recently been given by someone who has trees drooping with the weight of unpicked fruit.

One of the girls at the party went off-piste and topped her cocktail with prosecco which was amazing  I love it when people build on a recipe and give it their own twist like that. You could also top it with soda water to make it a little lighter.

I juiced the fruit just before the party and kept it in a big jug with a serious slosh of gin. I made the syrup the day before and decanted that into a cute vintage milk bottle. This allowed people to adjust the sweetness to suit their own tastes. I served it with a curl of grapefruit skin (use a veg peeler) and a stem of rosemary over ice.

To make:

The syrup

2 cups boiling water

2 cups sugar

2 tea bags – Yorkshire Tea (available through my shop) or a good Earl Grey – don’t even think about Liptons!

2 large sprigs fresh rosemary

1.  Put the tea bags into the boiling water and leave to steep off the heat for 15 minutes.

2.  Remove the tea bags and add the sugar to the pan. Bring up to the boil and then simmer for around 5 minutes until the sugar has melted.

3.  Add the rosemary to the tea and leave to infuse for half an hour. Taste then leave the rosemary longer if you want a stronger taste before removing. Chill until you are ready to use it.

The cocktail (this makes 1 cocktail)

1-2oz (30-60ml) gin (I’m a Hendricks girl)

2-3oz (60-90ml) lemon or grapefruit juice, freshly squeezed ideally

0.5 oz (15ml) tea and rosemary syrup

You can pick up all the equipment I use through my shop.

To serve

1.  Put ice in a glass (or teacup)

2.  Mix the gin with the citrus and taste before adjusting the amount of gin

3.  Pour the gin and citrus over the ice and finish with a pour of the syrup, a strip of zest and a stem of rosemary

4.  Stir and serve (add a dash of prosecco if you’d like an extra layer of yum)

I’d love to see what you end up with, so remember to share this on my Facebook, Instagram, Twitter or Pinterest when you make it. Tag it #ystcook so I can see!