Tea and infusions offer brilliant flavour profiles to a wide range of cocktails. Here we have used the Dilmah Earl Grey tea which balances perfectly with the gin and the orange liqueur.
50ml Dilmah Earl Grey Tea infused gin
15ml Triple sec liqueur
15ml fresh lemon juice
1 bsp Sosa orange cubes confit
Add all the ingredients together and shake.
Serve in a coupette glass and serve with a F Moreno candied orange strip
Recipe courtesy of Luca Cordiglieri.