Earl Grey infused gin

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.

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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.

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I used 2 teabags and added them to a jar, then filled it with gin.

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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.

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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).

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The finished product was zesty and smoky, with a touch of bitterness counteracted by the sweetness of the vermouth.

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6 thoughts on “Earl Grey infused gin

  1. Pingback: A collection of several recent martinis | THE MARTINI DIARY

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  5. Pingback: Green Tea-infused Gin | THE MARTINI DIARY

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