‘Earl of Bergamot’ Cocktail
Developed by Chris Chuy of Lavish Liquid Bar, Vancouver
Tea-infused Syrup Ingredients (2-Litre batch):
Tea-infused Syrup Preparation:
Combine tea syrup ingredients in a large pot and bring to a boil. Let simmer for 5 minutes. Remove from heat, strain, and let cool.
Combine the gin, syrup, and bitters in a mixing glass and stir for a couple seconds. Pour over ice into a glass, garnish with orange twist and serve.