Regular readers may have noticed that in the early days of this site I used a lot of tea. Mainly tea-infused vermouth, but also tea-infused bourbon. I stuck mainly to green tea, chai and peppermint, but deep down inside what I really wanted to make was an Earl Grey Old Fashioned. An Earl Grey Old Fashioned and an Earl Grey Martini. I tried the former on Earl Grey’s birthday, but found that using Earl Grey infused whiskey made the drink too bitter. The solution was simple. Earl Grey Syrup.
I have already explained the basics behind home-made simple syrup, and a tea-infused syrup is no more complicated than this, you just use tea instead of water.
My Earl Grey syrup was made like this:
- Soak a teaspoon of loose leaf Earl Grey tea in 200ml of warm water for an hour. You can use a bag if you must, but I used Jeeves and Jericho’s Earl of Grey (at least in part because I love the colour of the cornflower petals).
- Pour the tea into a saucepan and bring to the boil. Leave the bag/loose tea in the pan.
- Add 100g of sugar and simmer for ten minutes.
- Remove from the heat. Double strain and pour into a clean (sterile) bottle.
The syrup should keep for about a month if refrigerated. If you add a dash of vodka to the bottle it will keep even longer.