Fancy a G&Tea Cocktail?

It's hard to find time for afternoon tea and happy hour – so why not combine the two? With the help of Cotswold Distillery’s award-winning Dry Gin, we’ve concocted some delicious tea-infused cocktails to get your taste buds tingling…

Lemon & Ginger Lemonade

Prep Time

12 minutes

Difficulty

Super easy

Serves

2

INGREDIENTS

1 Lemon & Ginger Teabag (or 1 tsp loose tea)

150ml freshly boiled water

1 tbsp of honey

150ml cold water

50ml high-quality gin

Juice of 2 lemons

Ice

METHOD

  1. Infuse the Lemon & Ginger Teabag in the freshly boiled water for 10 minutes.
  2. Add honey and stir until dissolved, then add the cold water, gin, lemon juice and ice.
  3. Stir, pour into a tall glass filled with ice, garnish with a slice of lemon.

1 Lemon & Ginger Teabag (or 1 tsp loose tea)

150ml freshly boiled water

1 tbsp of honey

150ml cold water

50ml high-quality gin

Juice of 2 lemons

Ice

  1. Infuse the Lemon & Ginger Teabag in the freshly boiled water for 10 minutes.
  2. Add honey and stir until dissolved, then add the cold water, gin, lemon juice and ice.
  3. Stir, pour into a tall glass filled with ice, garnish with a slice of lemon.

Going Tea-Total?

Try making this without the gin (or swapping it for vodka if you're feeling cheeky).

Earl Grey Martini

Prep Time

15 minutes

Difficulty

Super easy

Serves

2

INGREDIENTS

1 Earl Grey Teabag (or 1 tsp loose tea)

50ml high-quality gin

25ml freshly squeezed lemon juice

25ml sugar syrup

1 egg white (optional)

Ice

METHOD

  1. Infuse the Earl Grey Teabag in the gin for 10 minutes at room temperature.
  2. Combine the tea-infused gin, lemon juice, sugar syrup and egg white in a cocktail shaker.
  3. Dry-shake without any ice to emulsify the egg.
  4. Open and add ice; shake again until cold. Strain into a chilled cocktail glass.

1 Earl Grey Teabag (or 1 tsp loose tea)

50ml high-quality gin

25ml freshly squeezed lemon juice

25ml sugar syrup

1 egg white (optional)

Ice

  1. Infuse the Earl Grey Teabag in the gin for 10 minutes at room temperature.
  2. Combine the tea-infused gin, lemon juice, sugar syrup and egg white in a cocktail shaker.
  3. Dry-shake without any ice to emulsify the egg.
  4. Open and add ice; shake again until cold. Strain into a chilled cocktail glass.

Get Social

Don’t forget to share your magnificent martinis with us (not literally). Just tag @whittarduk using the hashtag #WhittardYourWay.

Mango & Bergamot G&Tea

Prep Time

15 minutes

Difficulty

Super easy

Serves

2

INGREDIENTS

1 Mango & Bergamot Teabag (or 1 tsp loose tea)

100ml 80°C water

30g sugar

50ml high-quality gin

200ml tonic water of your choice

Ice

METHOD

  1. Infuse the Mango & Bergamot Teabag in the water for 10 minutes, then remove. (Tip: if you don't have a fancy kettle, leave the lid up for 5 minutes after boiling to cool the water to 80°C.)
  2. Stir in the sugar until dissolved, then allow to cool. You can store this tea syrup in an airtight container in your fridge for up to 2 days.
  3. When you're feeling thirsty, just add the syrup to your usual G&T, stir and sip in style.

1 Mango & Bergamot Teabag (or 1 tsp loose tea)

100ml 80°C water

30g sugar

50ml high-quality gin

200ml tonic water of your choice

Ice

  1. Infuse the Mango & Bergamot Teabag in the water for 10 minutes, then remove. (Tip: if you don't have a fancy kettle, leave the lid up for 5 minutes after boiling to cool the water to 80°C.)
  2. Stir in the sugar until dissolved, then allow to cool. You can store this tea syrup in an airtight container in your fridge for up to 2 days.
  3. When you're feeling thirsty, just add the syrup to your usual G&T, stir and sip in style.

Feeling Creative?

Try adding The Mango & Bergamot syrup to tonic water, Prosecco… or something more exotic.

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