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Art of Flying Earl Grey Simple Syrup

Steeping tea in simple syrup can add a touch of bitterness and astringency to a nonalcoholic drink, similar to that found in bitters and digestifs used to make cocktails.
Cuisine: Cocktails, Mocktails, Simple Syrup

Ingredients

Syrup (makes 1 cup)

  • 1 cup turbinado raw sugar
  • 1/2 cup water
  • 3 teaspoons Earl Grey we use tea.o.graphy’s Art of Flying Earl Grey

Mocktail (makes 4)

  • 1 ounce Earl Grey syrup
  • 1/2 ounce lemon juice freshly squeezed
  • 4 ounces grapefruit juice freshly squeezed
  • Seltzer water

Instructions

For syrup

  • Combine sugar and water in a small saucepan. Bring to a boil, frequently stirring to dissolve sugar. Remove from heat and add loose tea. Cover and let steep for 15 minutes. Strain through a coffee filter–lined sieve into a jar. Refrigerate for up to a month.

For mocktail

  • Fill a highball glass with crushed ice. Pour in Earl Grey syrup, lemon juice, and grapefruit juice. Top with 3–4 ounces seltzer water. Gently stir to combine, and serve.

Spike it

  • In a shaker with ice, combine 1 ounce gin, 3/4 ounce lemon juice, and 1/2 ounce Earl Grey syrup. Strain the liquid into champagne flute and top with dry champagne or prosecco. Garnish with a lemon twist.