3 Gin Cocktails With Tea

Brought to you in collaboration with A.Muse Projects. Did you see? We just released a special gift set that includes our 200ml Mini Paper Lantern Gin bottle, 30g of Botanic Gardens tea and 30g of Earl Grey ~ both hand blended by A.Muse Projects here in Singapore. 

Discover more about the Gin & Tea gift set here. 

Botanic Gardens Tea Cocktail

  • 45 ml of Paper Lantern Gin
  • Botanic Gardens Tea
  • 1 teaspoon of honey
  • 10ml of lemon juice
  • Bundaberg Lemon Lime Bitters or Soda Water 

 

  1. Add 45ml of gin and 1.5 teaspoons of tea into a jar. Insert jar into a bowl of boiling hot water and let steep for 15 minutes
  2. Strain the infused gin and tea mixture into a glass. 
  3. Add honey and lemon juice, Stir well before adding ice. Stir gently to prevent over dilution
  4. Top up with Bundaberg Lemon Lime Bitters or Soda Water
  5. Garnish with a slice of Grapefruit

Raspberry - Earl Grey Tea

  1. Add 60ml of gin and 1.5 teaspoons of tea into a jar. Insert jar into a bowl of boiling hot water and let steep for 15 minutes
  2. Add raspberries, lime wedges and simple syrup into the cocktail shaker and muddle
  3. Strain the infused gin and tea mixture into a cocktail shaker then add ice
  4. Shake and strain into a rocks glass filled with ice
French 75 Paper Lantern Gin

earl grey french 75

  • 45ml of Paper Lantern Gin
  • Earl Grey Tea
  • 15ml simple syrup
  • 15ml lemon juice
  • Prosecco/Champagne top-up
  1. Add 45 ml of gin and 1.5 teaspoons of tea into a jar. Insert jar into a bowl of boiling hot water and let steep for 15 minutes
  2. Strain the infused gin and tea mixture into a cocktail shaker.
  3. Add simple syrup and lemon juice into a cocktail shaker filled with ice.
  4. Shake well and strain into a champagne flute
  5. Top up with Prosecco/Champagne
  6. Garnish with lemon peel

earl grey negroni

  1. Add 45 ml of gin and 1.5 teaspoons of tea into a jar. Insert jar into a bowl of boiling hot water and let steep for 15 minutes
  2. Strain the infused gin and tea mixture into a mixing glass or straight to your preferred rock glass.
  3.  Add Campari, Sweet Vermouth, and ice
  4. Stir 15 times to prevent dilution 
  5. Garnish with orange peel

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