Breakfast At Tea-ffanys Recipe

Combine and steep

Place 500 ml of gin in a clean, airtight glass jar. Add 6 tsp loose-leaf black tea to the gin.

Steep time

Seal the jar and let the tea steep at room temperature for 2 to 6 hours, tasting every hour after the 2-hour mark. Aim for a balanced tea aroma and a slightly tannic edge; do not steep longer than 8 hours to avoid excessive bitterness.

Strain and store

When the flavor is right, strain the gin through a fine mesh sieve lined with cheesecloth or a coffee filter into a clean bottle. Discard the tea leaves. Store the infused gin refrigerated or in a cool, dark place for up to 1 month.

Combine 60 ml agave nectar and 30 ml water in a small saucepan over low heat and stir until homogenous. Remove from heat, stir in 1 tsp vanilla extract, and cool. Transfer to a bottle and refrigerate. Keeps 2–3 weeks.

Dry shake (if using egg white)

If you want a frothy texture, add 60 ml tea-infused gin, 20 ml fresh lemon juice, 15 ml vanilla agave syrup, and 1 egg white to a cocktail shaker. Seal and shake vigorously without ice for 15–20 seconds to emulsify.

Wet shake

Open the shaker, add a handful of ice, then shake again vigorously for 12–15 seconds to chill and dilute.

No-egg version

If not using egg white, add 60 ml tea-infused gin, 20 ml lemon juice, 15 ml vanilla agave syrup, and a generous scoop of ice to a shaker. Shake vigorously for 12–15 seconds.

Strain and garnish

Double-strain the cocktail into a chilled coupe or rocks glass (over fresh ice if you prefer on the rocks) using a hawthorne and fine strainer. Garnish with a lemon wheel or twist. Serve immediately.