Jasmine pearl tea gimlet
Making your own jasmine pearl tea syrup flavoured with cardamom and lemon is easier than you might think – use it to create this gimlet twist for summertime gatherings
- Serves: 1 person
- loose jasmine pearl tea (we used 8 Teapigs tea bags, cut open)
- 250g caster sugar
- 1lemon, zested and juiced
- 8cardamom pods, bashed
- jasmine pearl tea syrup (see above)
- 50ml London dry gin
- 50ml lime juice
- a dash of Angostura bitters
- lime wheel, to garnish
Step 1To make the jasmine pearl tea syrup, put the loose tea, sugar, lemon zest and juice, cardamom and ½ tsp of fine sea salt into a small pan along with 350ml of water.
Step 2Simmer over a medium-high heat, stirring the whole time, for 15 minutes until reduced by a third.
Step 3Remove from the heat, cover and leave to steep in the aromatics for 4-5 hours but ideally overnight. Strain into a lidded glass bottle. This makes more than you need but will keep, chilled, for a week.
Step 4To make the gimlet, chill a coupe or martini glass. Pour the jasmine pearl tea syrup into a tall glass or cocktail shaker, then fill with ice. Stir with a tall spoon for 15 seconds until the glass begins to chill, then pour in the gin, lime juice and bitters. Stir for 20-30 seconds, then strain into the chilled coupe or martini glass. Garnish with a lime wheel.