London fog
This fragrant non-alcoholic drink has all the flavour of an expertly mixed cocktail with none of the booze. Giving the cocktail a dry shake allows the egg white to emulsify with the tea, sugar syrup and lemon juice.
From Saturday Kitchen
Ingredients
- 60ml/2fl oz cold Earl Grey tea
- 30ml/1fl oz vanilla and lavender sugar syrup (see Recipe Tips)
- 30ml/1fl oz lemon juice
- 1 free-range egg white
To serve
- ice
- lavender sprig
Method
Pour all ingredients into cocktail shaker and dry shake. Then add ice and shake again. Pour into coupe glass and garnish with lavender sprig.
Recipe Tips
To make the sugar syrup, dissolve 300g/10½oz sugar into 300ml/10fl oz water over a low heat. Add 1 tablespoon of dried lavender and 1 vanilla pod and heat on low for 20 minutes, or until the syrup is fragrant. Strain to remove the vanilla and lavender. Cool and store in a sterile bottle in the fridge.
