“Tea in cocktails is definitely a trend that is gaining traction around the world,” says Sebastian Reaburn from award-winning Melbourne bar 1806.

Ingredients

500 ml Earl Grey tea, lightly sweetened (with about 1 tbsp caster sugar), cooled

100 ml Martell VS Cognac

100 ml lemon juice

To serve: lemon twists and jasmine blossoms

Method

Main

1.Combine all ingredients in a jug, adjusting the balance of sweet, strong and sour flavours and adding more sugar, Cognac or lemon juice, if necessary. Serve in teacups garnished with lemon twists and jasmine blossoms.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Mia Asker

Ingredients

Method

Main

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