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SYDNEY MONDRY
Nov 06, 2015 @ 7:30 pm

Earl Grey tea reminds us of lazy weekends spent on the couch, or visits to our grandparents’ homes. It’s comforting, cozy, and familiar. But did you know that Earl Grey tea can also be sexy? Yes, it’s true!  Griffin Lawler, the assistant manager of Café on the Green at the Four Seasons Dallas, has taken Earl Grey to the next level in his “Treaty of Paris” cocktail. The secret is transforming the tea into a syrup, and topping the beverage with frothy egg whites. Read on for the recipe. 

Treaty of Paris

Ingredients

For the syrup

1 Earl Grey tea bag, plus loose tea leaves for garnish
1/2 cup sugar

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For the cocktail

1 ½ oz cognac (Lawler prefers Courvoisier VSOP, $47; arlingtonwine.net)
1 ¼ oz Earl Grey tea syrup
3/4 oz lemon juice
1 egg white
Champagne (Lawler prefers Louis Roederer Brut, $37; sandiegowine.net)

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Directions

1. To make the Earl Grey tea syrup: In a small saucepan, bring 1/2 cup of water to a boil over high heat. Cover with a lid to prevent evaporation. Once water reaches a boil, turn off heat and add tea bag. Steep for 4 minutes. Add 1/2 cup sugar, and turn on heat once again. Stir occasionally, and cook until sugar melts completely. Remove from heat, and set to cool. Once cool, remove tea bag.
2. Combine Cognac, tea syrup, lemon and egg white in a shaker and shake vigorously without ice to emulsify the egg white.
3. Add ice and shake again until liquid is chilled.
4. Double strain into a coupe glass, and slowly pour about two ounces of Champagne on top.
5. Garnish with a small pinch of finely crushed earl grey tea leaves.

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