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Make this jasmine pearl tea gimlet, then try our classic gin fizz, gimlet cocktail, gimlet fizz and more easy gin cocktail recipes.

JASMINE PEARL TEA SYRUP

  • loose jasmine pearl tea
    (we used 8 Teapigs tea bags, cut open)
  • 250g caster sugar
  • 1 lemon
    zested and juiced
  • 8 cardamom pods
    bashed

GIMLET (PER COCKTAIL)

  • jasmine pearl tea syrup
    (see above)
  • 50ml London dry gin
  • 50ml lime juice
  • a dash of Angostura bitters
  • lime wheel
    to garnish
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    Method

    • step 1

      To make the jasmine pearl tea syrup, put the loose tea, sugar, lemon zest and juice, cardamom and ½ tsp of fine sea salt into a small pan along with 350ml of water.

    • step 2

      Simmer over a medium-high heat, stirring the whole time, for 15 minutes until reduced by a third.

    • step 3

      Remove from the heat, cover and leave to steep in the aromatics for 4-5 hours but ideally overnight. Strain into a lidded glass bottle. This makes more than you need but will keep, chilled, for a week.

    • step 4

      To make the gimlet, chill a coupe or martini glass. Pour the jasmine pearl tea syrup into a tall glass or cocktail shaker, then fill with ice. Stir with a tall spoon for 15 seconds until the glass begins to chill, then pour in the gin, lime juice and bitters. Stir for 20-30 seconds, then strain into the chilled coupe or martini glass. Garnish with a lime wheel.

    Try our recipe for a classic gimlet here

    A small coupe glass filled with a lime cocktail with a wheel of lime and sprig of mint
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    Comments, questions and tips (1)

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    A star rating of 5 out of 5.1 rating

    nancy7carlson

    question

    I'm making the syrup now, I am wondering if you need the whole thing for one cocktail? 8 jasmine pearl tea bags for one drink is expensive!!

    olive-magazine

    Hi, following on from our previous reply, the recipe should specify '20g loose jasmine pearl tea (we used 8 Teapigs tea bags, cut open)' and then for making the gimlet, you need 30ml of the syrup per cocktail. We'll be updating the recipe shortly. Thanks again for flagging this. We hope this helps.…

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