Earl Grey Gin Fizz
A tea-forward gin highball built on Earl Grey-infused gin, lemon and soda; bright, bergamot-led and easy to make in larger numbers.
Ingredients
- 50 ml Earl Grey-infused gin — see method
- 25 ml fresh lemon juice
- 15 ml simple syrup
- 80 ml chilled soda water
- 1 lemon wheel — to garnish
- 200 ml London dry gin — for the infusion
- 1 tbsp loose-leaf Earl Grey tea — for the infusion
Method
- Steep the loose Earl Grey tea in the gin for two hours at room temperature, then strain through a fine sieve. This makes enough for four drinks.
- Add the infused gin, lemon juice and simple syrup to a shaker with ice.
- Shake hard for about ten seconds until very cold.
- Strain into a tall highball glass filled with fresh ice.
- Top slowly with chilled soda water, stir once gently and garnish with a lemon wheel perched on the rim.
How to serve
- Glassware
- Highball
- Serve temperature
- Cold
- Garnish
- Lemon wheel
Earl Grey and gin share a quiet kinship. Both are built on botanicals, both lean on citrus, and a short infusion is enough to fold bergamot into the spirit as if it had always belonged. The Earl Grey Gin Fizz takes that infused base, balances it with lemon and a touch of sugar, and lengthens the whole thing with cold soda. It drinks easily, looks elegant in the glass and works equally well as an early evening aperitif or a long Sunday companion.
The trick is restraint. Earl Grey can quickly turn bitter if left in contact with the gin for too long, so a measured two-hour steep is enough to capture the bergamot without dragging in heavy tannin.
Tips
Use a London dry gin with a clear juniper backbone; a softer contemporary gin can disappear under the tea. Cold soda matters: a freshly opened bottle gives the drink the lively top note it needs, while a half-used bottle from yesterday will leave it tasting tired. A long lemon wheel rather than a wedge looks much more handsome perched on the rim.
A note on Hot Apple Gin
If the tea-and-gin idea appeals, you may already enjoy other infused gin serves built for cooler weather. Hot Apple Gin takes a similar approach but warms the glass instead of chilling it, leaning on baked apple, gentle spice and gin in equal measure. It sits comfortably on the same winter drinks menu as this fizz and offers a contrasting hot option for guests who prefer something cosier.
Variations
For a more aromatic version, infuse the gin with a teaspoon of lavender alongside the Earl Grey; it pulls the drink towards a Parisian tea-room feel. A small splash of elderflower liqueur in place of simple syrup also works beautifully and adds a floral lift.
Frequently asked questions
How long should I infuse the gin?
Two hours is the sweet spot. Any longer and the tannins make the drink dry and slightly bitter; any less and the bergamot character barely registers.
Can I use Earl Grey tea bags?
Yes. Use two standard bags per 200 ml of gin and steep for the same two hours. Loose leaf gives a cleaner flavour but the bagged version is perfectly good.
Why does my fizz taste flat?
Either the soda is no longer fully carbonated or the drink has been stirred too vigorously. Pour the soda last, down the side of the glass, and give it just one gentle stir.
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