Clear Skies Over London Recipe

Name: The General Deli & Cafes Clear Skies Over London Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 2 oz Reyka Vodka; 0.75 oz Italicus Rosolio di Bergamotto (bergamot liqueur); 1 oz House-made Earl Grey concentrate; 0.5 oz Fresh lemon juice; 0.5 oz Honey syrup (1:1 honey to hot water); 0.25 oz Whole milk or half-and-half (to create a delicate cloud; optional, contains dairy); 0.5 oz Egg white (optional for extra froth, omit if using dairy); 6 cubes Ice (for shaking); 1 each Garnish: lemon wheel; 1 each Garnish: dried bergamot or edible flower (optional); 4 tbsp Earl Grey tea leaves or tea bags; 2 cups Hot water (just off boil, about 95°C); 0.5 cups Simple syrup (1:1 sugar to water); 0.5 cups Honey; 0.5 cups Hot water

Inspired by The General Deli & Cafe

Time20m

Serves1

Reyka Vodka, Italicus Bergamot liqueur, House-Made Earl Grey Concentrate, Honey, Lemon *contains dairy

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cocktail

2 oz Reyka Vodka

3/4 oz Italicus Rosolio di Bergamotto (bergamot liqueur)

1 oz House-made Earl Grey concentrate

1/2 oz Fresh lemon juice

1/2 oz Honey syrup (1:1 honey to hot water)

1/4 oz Whole milk or half-and-half (to create a delicate cloud; optional, contains dairy)

1/2 oz Egg white (optional for extra froth, omit if using dairy)

6 cubes Ice (for shaking)

1 each Garnish: lemon wheel

1 each Garnish: dried bergamot or edible flower (optional)

House-made Earl Grey Concentrate (makes ~8 oz)

4 tbsp Earl Grey tea leaves or tea bags

2 cups Hot water (just off boil, about 95°C)

1/2 cups Simple syrup (1:1 sugar to water)

Honey Syrup

1/2 cups Honey

1/2 cups Hot water

Method

House-made Earl Grey Concentrate

Brew and concentrate

Bring 2 cups of water to just below boiling. Add 4 tbsp of Earl Grey tea leaves (or 4 tea bags) to a heatproof container. Pour the hot water over the tea and steep for 7 minutes for a strong infusion. Strain out the leaves (or remove bags) and let the tea cool slightly.

While still warm, whisk in 1/2 cup of simple syrup until fully dissolved. Chill the concentrate in the refrigerator. The concentrate yields about 8 oz and can be stored refrigerated for up to 5 days.

Honey Syrup

Combine 1/2 cup honey and 1/2 cup hot water in a small jar. Stir or shake until the honey fully dissolves into a smooth syrup. Cool before use. Store refrigerated for up to 2 weeks.

Cocktail Assembly

Chill a coupe or Nick & Nora glass by filling with ice water while you prepare the cocktail.

If using egg white: perform a dry shake first. In a cocktail shaker (no ice), add 2 oz Reyka Vodka, 0.75 oz Italicus, 1 oz Earl Grey concentrate, 0.5 oz fresh lemon juice, 0.5 oz honey syrup, and 0.5 oz egg white. Dry shake vigorously for 15–20 seconds to emulsify and build froth.

If using dairy (milk or half-and-half): add 0.25 oz whole milk or half-and-half to the shaker instead of egg white. Combine 2 oz Reyka Vodka, 0.75 oz Italicus, 1 oz Earl Grey concentrate, 0.5 oz lemon juice, 0.5 oz honey syrup, and the dairy. No dry shake required, but a short dry shake (10 seconds) can help integrate.

Add ice to the shaker (about 6 cubes). Shake hard for 12–15 seconds until the shaker is very cold and the exterior frosts.

Discard ice water from the chilled glass and double strain the cocktail into the glass using a Hawthorne and fine mesh strainer to remove ice shards and any tea bits.

Garnish with a lemon wheel rested on the rim or floated on top. Add a dried bergamot slice or edible flower for an elegant touch. The cocktail should present a delicate cloudy/frothy head (from egg white or dairy) with bright bergamot aromatics and a honeyed tea-laced body.

Serve immediately.