Earl Fizz

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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
serves: 6

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

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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.

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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.

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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.


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