Tea.l.c. Recipe

Brew tea

Preheat a 1–1.2 liter teapot by rinsing with hot water. Add 2 tablespoons (about 4 g per tbs depending on leaf density) ginger-quince loose leaf tea (or 2 tea bags) to the teapot. Pour 500 ml freshly boiled water (95–100°C) over the tea leaves. Steep for 4–6 minutes for a robust but not bitter infusion. Taste at 4 minutes and extend to 6 if you prefer a stronger quince-ginger background.

Sweeten and acidify

After steeping, strain the tea into a heatproof pitcher. Stir in 1 tablespoon honey while the tea is hot so it dissolves. Add 15 ml (1 tablespoon) fresh lemon juice and stir. Allow the tea to cool slightly (5–8 minutes) so it is warm but not piping — this helps integrate with chilled ingredients later.

Combine spirits and fruit

In a separate mixing pitcher or medium bowl, combine 90 ml Bombay Sapphire gin, 60 ml passionfruit pulp (strained if seeds are undesired), and 15 ml lavender syrup. Whisk or stir until the lavender syrup is fully incorporated into the passionfruit and gin.

Temper and marry

Slowly ladle 200–250 ml of the warm ginger-quince tea into the gin-passionfruit mixture while stirring continuously to temper the alcohol and marry flavors. Taste and adjust: if it needs more floral lift add 5–10 ml more lavender syrup; if it needs more citrus brightness add 5–10 ml lemon juice (not listed separately).

Chill (optional)

If you prefer the teapot cocktail cold, add 1 cup of ice to the combined mixture and stir briefly until cooled. If you used ice, strain out melted ice before serving to the teapot so dilution is controlled.

Assemble in teapot

Pour the combined gin-passionfruit-tea mixture into the preheated teapot (about 1 liter teapot). Top slowly with 150 ml chilled sparkling wine or Champagne to add the bubbles — pour gently down the side to preserve effervescence. Do not stir after adding bubbles; a gentle swirl is fine.

Garnish and serve

Float 2 lemon slices and one halved passionfruit (pulp side up) in the teapot. Add 1–2 fresh lavender sprigs for aroma. Serve with small teacups or stemmed glasses, providing a spoon to scoop seeds if present. Yields approximately 4 teacup servings.