Champagne Cocktail Advent Calendar #8 The Lady Grey

You all know me well enough by now (I hope) to know how much I love simple syrups infused with teas. I love the complexity and layers it can lend to a recipe.
Tonight's base is an Earl Grey Tea base.
That lovely tea perfumed with the oil from bergamot,
a type of citrus.
You know the drill.... 
bring one cup water to one cup sugar to a boil,
reduce heat and cook until the sugar dissolves.
Add one Earl Grey tea bag and let steep for a few minutes. 
Remove bag and let cool to room temp.
Now you are ready to go!

Place 3 Tablespoons of the Earl Grey syrup into a glass and fill up with a well chilled brut Bubbly. Finish off with a lemon twist.


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