Tea-tending masters of China

cocktail gin sour

1.50oz Tanqueray Ten Gin
0.75oz lime juice
0.50oz lavender earl grey tea syrup
1.00oz egg white

Serve in a chilled coupe glass, sprayed with Bittered Sling grapefruit & hops bitters. Garnish with a orange peel.

Tanqueray Ten Gin is a new western style gin with less juniper berries than others to allow more of a spotlight to other botanicals such as the fresh citrus consisting of lime, grapefruit and orange. In my cocktail you find that lime, grapefruit and orange played a big role in its creation.

Tea was introduced from China to Europe in the 17th century, but, as a luxury item, was not transported in significant quantities until the 19th century. When the British crown broke the trade monopoly of the powerful British East India Company back in 1834, it opened up the tea trade to other English merchants and independent entrepreneurs, starting a frenzied race to China to buy up as much tea as possible for as little as possible, and sell it at premium prices.

The Chinese tea masters constantly experimented with ways to make their teas more exotic for trading with the worldwide merchants. Much like bartenders of today, used all kinds of infusions in their teas during processing to create distinctive and highly drinkable beverage.

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