Screw The Diet Recipe

Brew and flash-chill the tea

Bring 120 ml of water to a near boil (about 95°C). Place the tea bag in a heatproof cup, pour the hot water over it and steep for 3–4 minutes for a full-flavored brew. Remove the tea bag, then immediately pour the hot tea over the 4 ice cubes in a second cup to rapidly cool (flash-chill). Stir gently until ice partially melts and the tea is chilled. Measure out 60 ml of the chilled tea for the cocktail and set aside; any extra tea can be enjoyed later.

Tip: If you have pre-chilled tea, you can skip flash-chilling. Make sure the tea used in the cocktail is cold.

Make quick simple syrup

Combine 1 tablespoon granulated sugar and 1 tablespoon hot water in a small heatproof container. Stir until the sugar fully dissolves (or microwave for 10–15 seconds and stir). Let the syrup cool to room temperature. You'll use 15 ml of this syrup in the cocktail; store any leftover syrup in the fridge for another use.

Assemble the cocktail

Fill a cocktail shaker halfway with ice (use fresh ice separate from the flash-chill ice). Add 45 ml vodka, 90 ml fresh orange juice, 60 ml chilled black tea (measured from the Tea section) and 15 ml simple syrup. Secure the lid and shake vigorously for 8–10 seconds to chill and combine.

Prepare the serving glass

Fill a highball or Collins glass with 1 cup of fresh ice cubes.

Strain and finish

Strain the shaken mixture into the prepared glass over the ice. To integrate Baileys without risking curdling from the citrus, slowly float 30 ml Baileys Irish Cream on top: pour the Baileys gently over the back of a spoon held just above the drink surface so it forms a creamy layer. Garnish with a lemon wheel on the rim.

Serve immediately. Note: because Baileys is cream-based, it can separate or slightly curdle if left in contact with acidic juice for a long time — floating it on top minimizes direct mixing. If you prefer, serve the Baileys on the side to sip alongside the cocktail.