Chai Tea Tonic

This warmly spiced G&T twist perfectly incorporates homemade chai tea syrup and citrusy lime wedges, which are then 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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