Chai Tea Tonic

This warmly spiced Gin & Tonic twist perfectly incorporates homemade chai tea syrup and citrusy lime wedges, lengthened with Franklin & Sons Indian tonic water to draw out the spices.

UNITS OF ALCOHOL 2

KCAL 196

ALCOHOL VOLUME 11.80%

COCKTAIL FLAVOUR PROFILE

Citrus Earthy Floral Pine Spicy
ingredients

Ingredients

  • 50ml Bombay Sapphire
  • 15ml Homemade Chai tea syrup
  • 2 Lime wedges- fully squeezed
  • 85ml Franklin & Sons Indian tonic water
  • 1 thin ginger slice
glassware and barware

Glassware & Barware

  • Copa de Balon glass
  • Serrated knife & chopping board
  • Long twisted bar spoon
  • Measuring device Bottle opener for the tonic
  • Mixing container
  • Pestle and mortar

Method

stir creativity

Step

1

Squeeze the lime wedges into a Copa de Balon glass

Step

2

Pour in the Bombay Sapphire and Chai tea syrup then swirl to mix

Step

3

Add cubed ice and stir to chill then add the tonic water and gently stir again to mix

Step

4

Finally, add a snapped ginger slice

bartenders top tips

Bartender Top Tips

To make your own ‘cold-brew Chai tea syrup’ at home, infuse an Assam tea bag or loose black tea leaves, a few cloves, a cinnamon or cassia bark stick, some fresh orange peel, a couple of crushed cardamom pods, a little freshly mandolin’d ginger root, a star anise, 1/2 a slit vanilla pod, a pinch of freshly ground nutmeg, and a smattering of black or pink peppercorns (alternatively, just use a Chai tea bag!) into 1 litre of chilled mineral water in a sterilized container for around 22- 24 hours. After the infusion time- strain the contents through a fine sieve and add 1 part of caster sugar for every part of infused water and gently stir until dissolved. Pour straight into a sterilized sealable bottle and keep in the fridge until required.

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Due to staff shortages our café will be limited to hot drinks and cakes from Saturday 16th to Tuesday 19th October inclusive. We are sorry for any inconvenience this may cause.