Mother’s Ruin
Tea-infused gin adds depth to the Mother’s Ruin
50ml tea-infused gin
10ml sugar syrup dash
Angostura bitters
- For the tea-infused gin, measure out the gin and leave a scant teaspoon of loose-leaf tea to infuse in it for five minutes or so – about the length of time it would take to brew tea. Earl grey is good for this but camomile, lapsang souchong and green tea also work. So experiment! You can infuse a whole bottle if you like.
- To make the cocktail, take a large squat tumbler, stir in the sugar syrup and the gin, add a dash or two of bitters and copious ice. Continue to stir gently so that the ice melts to dilute the drink. Add a dash of cold water if it’s too strong (or you can even use milk). Garnish with a lemon zest twist.