So with inspiration through the roof, I created this tea-based cocktail recipe featuring, among others, jasmine black tea and ginger beer. The result? A chic, refreshing cocktail that's ready to serve in seconds with Structube's new tea sets.
Having several guests over? Why not transform this charming teapot into a pitcher! Transfer the cooled tea into a temporary container, then prepare the number of cocktails needed in a shaker, pouring them into the teapot as you go. Just chill the full teapot until your guests arrive.
When you're ready to serve the aperitifs, simply pour your tea-based cocktail into highball glasses filled with ice, and top off with ginger beer.
45 ml (1 ½ oz) gin
25 ml (3/4 oz) fresh lemon juice
25 ml (3/4 oz) simple syrup
45 ml (1 ½ oz) cooled black tea (preferably jasmine)
Lemon slice (fresh or dehydrated), for garnish
Pour gin, lemon juice, simple syrup and black tea into a shaker.
To make a simple syrup, just mix equal amounts of boiling water and sugar in a bowl, then leave to melt and chill. Leftover syrup will keep in the refrigerator for up to one month.
Dehydrated lemon slices
If you wish to decorate your cocktail with a dehydrated lemon wheel, start by slicing citrus very thinly using a mandolin. Arrange lemon slices on a cooking sheet lined with parchment paper and dry in the oven at the lowest setting for 7 to 8 hours. Remember to turn slices from time to time.