1 serving
Ingredients
For the Earl Grey tea:
8 ounces/ 1 cup of boiling water
2 bags of Earl Grey tea
For the vanilla cane syrup:
1 cup cane sugar
1 cup water
1 vanilla pod
For the drink:
1 ounce vanilla-flavored vodka
2 ½ ounces Earl Grey tea
1/3 ounce elderberry syrup
1/3 ounce vanilla cane syrup
2/3 ounce carrot juice
Total: at least 5 ounces (guide for glassware)
Baby carrot, for garnish
Equipment
Cocktail Shaker (3-piece)
Rock glass (7-9 ounces), for service
Preparation
Chill the ingredients and glassware in the refrigerator.
Prepare the Earl Grey tea:
Infuse two bags of Earl Grey tea into the freshly boiled hot water for ten minutes, which serves to increase the tannin and intensity of flavor. Remove the tea bags and leave to cool. Chill in the refrigerator for at least thirty minutes before use if possible.
Prepare the vanilla syrup:
Make a simple syrup by combining the cane sugar, vanilla pod and water in a small saucepan, and bring to a boil. Remove from the heat and allow to cool. Chill in the refrigerator for at least thirty minutes before use if possible. This syrup will keep for two weeks in a sealed airtight container.
[Mixologist’s Note: You can remove the vanilla pod after infusing the syrup, wipe dry with a paper towel, and reserve for another use. We like to keep our extra vanilla beans in a sealed container of sugar.]
Make the cocktail:
Garnish the glassware with a carrot along the rim, and place the cocktail ingredients into the shaker.
Top up cocktail shaker (about ¾ full) with ice cubes, preferably with the largest possible. Shake and chill the cocktail shaker with firm, concise and vigorous strokes until your hands can’t take the cold.
Strain into glassware that has been filled with large pieces of fresh ice.
Serve immediately.
Recipe and photo by Damian Sim
