London Iced Tea
Afternoon tea, a long-standing British tradition, often involves dainty cucumber sandwiches, scones, and tasty miniature pastries. Well, this ain’t your nana’s tea; savour the Refined Chef’s irreverent interpretation of English heritage and sip on a London Iced Tea!
Iced Earl Grey Tea
London Dry Gin
Fill a Collins glass with ice. Add 2 parts iced* Earl Grey tea, 2 parts London dry gin, and 1.5 parts premium orange liqueur. Stir. Add a straw and garnish with a lemon slice. Cheers, and don’t forget to lift your little finger!
How to make ICED Earl Grey Tea (Yes, I KNOW, it’s sacrilege!)
In a preheated teapot, add 1 teaspoon of Earl Grey tea leaves for each 0.5 cup (100 mL) of water. Bring fresh, filtered water to a rolling boil, and pour IMMEDIATELY onto the tea. The teapot should be only HALF full… or half empty, depending on your frame of mind. Cover with a lid. Steep the tea for 4 minutes. Fill the rest of the teapot with ice; then, strain the tea over a glass of ice. (For the cocktail, I strained the tea, but didn’t strain it over a glass of ice, as it would be over ice with the gin and orange liqueur.)
If you only have tea bags, I would use 1 tea bag for a cup of tea (about 8oz/200 mL), and fill the cup half way with boiling water. Steep the bag for 4 minutes; then, fill the rest of the cup (with the tea bag still in it!) with ice. Pour over a glass of ice. Miss O.