I am overjoyed to tell you that I made my national television debut this morning on Breakfast Television! You can catch the whole segment below where I shook up two tea-infused cocktails for summer!
Here are the full recipes below, plus a third cocktail that we didn’t quite get to on the segment:
Earl Grey Sour
- 2 oz Earl Grey-infused Sipsmith London Dry Gin
- 1 oz lemon juice
- 1 oz simple syrup
- 1 egg white optional
- 1 cup Sipsmith London Dry Gin
- 1 Earl Grey tea bag
- 1 cup water
- 1 cup sugar
Combine the ingredients in an ice-filled cocktail shaker. Shake well. Strain into a cocktail glass.
Pour 1 cup of Sipsmith London Dry Gin into a jar, add one tea bag and steep for one hour. Remove the tea bag and your gin is ready to go.
Add sugar and water to a small saucepan. Heat over medium-high heat. Stirring occasionally until sugar is dissolved. Cool to room temperature before using. Simple syrup will keep, refrigerated in an air-tight container, for up to two weeks.
Recipe from: Sipsmith London. SIP 100 Gin Cocktails with only 3 ingredients. London: Mitchell Beazley, 2019.
After this little gin tipple, made with Sipsmith London Dry Gin, one of the all-time favourites from my Virtual Happy Hour Series on Instagram, I’m shifting gears to a refreshing green-tea infused vodka sipper. Made with Vodkow – a sustainable vodka distilled in picturesque Almonte, Ontario – that takes the wasted milk sugars from the production of cheese, yogurt, and ice cream and turns it into a superior spirit.
- 2 oz green tea-infused vodka
- 3/4 oz ginger liqueur
- 1/2 oz honey syrup
- 1/2 oz lemon juice
- 3 oz soda water
– Add all ingredients, except soda water, to a cocktail shaker. Short shake over ice. Strain into a highball glass filled with ice. Garnish with lemon wheel. Serve with a straw.
– Combine 1/2 cup vodka with 2 green tea bags in a jar and steep for 2 hours. Remove the tea bags and store in the fridge.
– Combine 1/2 cup honey and 1/2 cup water in a small saucepan over medium heat. Simmer, stirring often, until fully combined. Cool to room temperature and store in an air-tight container in the fridge for up to 1 month.
After our vodka cocktail, we’re shifting gears to a beautiful drink that is bright in flavour and colour. This Spicy Hibiscus Margarita used chilled hibiscus tea and a bit of fresh jalapeño for kick.
Spicy Hibiscus Margarita
- 2 oz blanco tequila
- 1/2 oz orange liqueur
- 2 oz chilled hibiscus tea
- 3/4 oz lime juice
- 1/2 oz agave nectar
- 1/4 jalapeno
- Mint garnish
– Add 3 slices of jalapeño and lime juice to a cocktail shaker and lightly muddle.
– Add remaining ingredients and shake over ice. Strain into a rocks glass over ice.
– Garnish with two slices of jalapeño and a bouquet of fresh mint