Refreshing citrus notes, bitter quinine and distilled juniper essence make this tonic water an excellent foil to the classic taste of Earl Grey tea.
- Prepare10 mins
- Cook5 mins
- Total time15 mins
Put the tea bags in a small saucepan and pour over 100ml just-boiled water from the kettle. Give it a stir, then set aside to steep for 10 minutes. Meanwhile, use a vegetable peeler to pare the zest from the lemon, then cut the lemon into 6 wedges.
Squeeze the tea bags to extract as much liquid as possible, then discard. Add the sugar and pared lemon zest to the pan. Set over a medium heat and stir occasionally until the sugar has dissolved. Turn up the heat and simmer for 1 minute, then remove from the heat and allow to cool completely.
Fill 6 glasses with ice, squeeze a little lemon juice into each glass, then add 1 tbsp Earl Grey syrup and a measure of gin. Top up with a can of tonic water and give the drink a quick stir before serving.
Earl Grey syrup
This recipe makes about 100ml in total. Store any excess in an airtight container in the fridge for up to a week. Brush it over a lemon sponge cake to give it some herbal sweetness.