High-Tea Cocktail

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
Save Recipe

Ingredients

1 tablespoon cardamom pods

1/4 cup sugar

1 (1-inch) piece ginger, peeled and chopped

3 bags black tea (preferably English breakfast or orange pekoe)

6 ounces gin

1 ounce sweet vermouth

5 dashes orange bitters

Orange and/or lemon twists, for garnish

Directions

Toast the cardamom pods in a saucepan over medium heat, stirring constantly, until fragrant, about 1 minute. Add 3 cups water, the sugar and ginger and bring to a boil. Reduce the heat and simmer until the mixture is reduced to 2 cups, about 10 minutes.

Strain the syrup into a glass measuring cup; if you have less than 2 cups syrup, add hot water. Add the tea bags and steep, about 3 minutes. Discard the bags and cool the syrup to room temperature (don't squeeze the bags or the syrup will taste tannic).

Combine the syrup, gin, vermouth and bitters in a large cocktail shaker with ice. Shake until frothy, about 15 seconds, then pour into a pitcher filled with ice. Garnish with orange and/or lemon twists.

Classic Manhattan Cocktail

Lemon Drop Cocktail

Trisha's Signature Cocktail

Southside Cocktail

👩‍🍳 What's Cooking