This weekend, New York City hosted a festival full of delicious drinks, friendly folks and copious amounts of caffeine. The 2010 NYC Coffee and Tea Festival was not only a rousing success, but also a blast to be a part of.
I had the special honor to not only exhibit in Tavalon‘s granddaddy-of-all-booths, but also give an extra-special seminar on everyone’s favorite topic, Tea Cocktails. Needless to say, the presentation was happily met with open ears and thirsty mouths.
Among the several topics covered in this presentation, I explained how to prepare one of my favorite new cocktail creations, the Earl Grey MarTEAni. At the end of the presentation, everyone got to come up and try it – and let’s just say there was a ridiculously high demand for me to post the recipe.
So as a thank you to those who came to see, as well as those who may have missed it, here’s the recipe:
Earl Grey MarTEAni
Earl Grey-Infused Vodka (or Gin)
750ml bottle Vodka (recommended: TRU Vodka) (or Gin)
2 heaping tablespoons Earl Grey Reserve
… and the MarTEAni
1.5 oz (small jigger) Earl Grey-infused Vodka
1.5 oz (small jigger) Meyer Lemon Juice (fresh squeezed), if unavailable any fresh squeezed lemon juice will do
1.5 oz (small jigger) simple syrup
splash ginger ale
lemon wheel (garnish)
First, add tea leaves directly into vodka bottle, cover and shake vigorously to distribute evenly. Allow to “steep” for 30 minutes (no longer, or else the tannins – the bitter stuff – will start to come out), then strain.
Combine Earl Grey-infused vodka, lemon juice and simple syrup in a cocktail shaker with ice and shake for 15 seconds to fully incorporate.
Strain into a chilled martini glass and add a splash of ginger ale and garnish with lemon wheel.