I’m still am having a hard time believing tomorrow is the 1st day of 2014. This past year flew by, but it was full of good times and great memories, ending with a wonderful week spent with my family. On the last day of the year, I am especially grateful for the people in my life and I am looking forward to the next chapter that life has to offer. After pouring over the pretty amazing cookbooks I received for Christmas, my head is practically pulsating with new ideas and recipes to share with you. So for the last post of 2013, here’s a little bubbly with some uniquely delicious Earl Grey syrup. Here’s to a happy & healthy New Year!
slightly adapted from: Anne’s Kitchen
½ cup sugar
6 Earl Grey tea bags (or 4 sachets)
6 ½ ounces gin
juice of 3 small lemons
8 ice cubes
I bottle Crémant or sparkling wine
salt and pepper for rimming the glass
Combine the sugar and ½ cup of water in a saucepan (if you already have simple syrup in the fridge, skip this step) and bring to a boil. When sugar is completely dissolved, remove from heat and let cool completely.
Steep the tea bags in the gin for 10 minutes, strain and put into a cocktail shaker.
Add the lemon juice, cooled simple syrup, and 8 ice cubes to the shaker and shake until the metal is very cold.
Put some salt and a little pepper on a small plate. Dip the rims of the champagne flutes in water and then into the salt and pepper mixture.
Divide the earl grey syrup between the champagne glasses, and top with bubbly (pouring VERY slowly)- you want a ratio of 1/3 earl grey syrup to 2/3 bubbly.