Did y'all know the Big Heart Tea Co. recipes list recently expanded into a cocktail with Edith Grey simple syrup? With gin, fresh lavender and lemon, and champagne? Check this mixologist Lex Cameron and her amazing Edith Grey cocktail recipe.
The mixologist
My name is Lex Cameron (@lexlovescoffee), and I’m a mom and photographer in San Jose, California. I started my blog trueloveandcoffee.com when my kids were babies, and floundered for years trying to find my niche. A little over a year ago I started making and photographing cocktails as a way to learn some new skills and challenge myself.
What originally started out as a simple exercise has turned into a passion. I recently started a new series called Cocktails and Clothes, which is pretty much just an excuse for me to drink a classic cocktail in a fancy outfit.
About this recipe:
This cocktail was inspired by lavender infused egg whites, and the result is a culmination of fading elegance, haunting beauty, and a touch of champagne. With super juniper-y, over proofed gin, a hint of earl grey tea and subtle floral notes of lavender and rose, it’s a whole Grey Gardens vibe.
It's like the Edith Grey tea was made for this cocktail - or more likely, the cocktail was partially inspired by the tea. The black tea and bergamot mixed with rose petals is the prefect combination to tie together the other aspects of the cocktail. In addition, this tea looks as beautiful as it tastes, and made for a gorgeous garnish as well.
Working with tea:
I love using teas in different aspects of my cocktails because they are so versatile and complex. I really love using Big Heart Teas because of the creative blends and high quality ingredients. As an added bonus the teas are so pretty that I often use them as garnishes.
the recipe
Lex's Edie & Edith Gin Fizz
Ingredients
Edie & Edith Gin Fizz
- 2 oz. Sipsmith VJOP London Dry Gin or gin of choice
- 1/2 oz. Edith Grey simple syrup (recipe below)
- 3/4 oz. lemon juice
- 1 lavender infused egg white (recipe below)
- Schramsberg Blanc de Blanc
- Garnish with agave syrup stripe and Edith Grey tea.
Edith Grey Simple Syrup
- 1 part Big Heart Tea Co. Edith Grey hot tea
- 1 part white sugar
Lavender Infused Egg White
- 1 egg
- Dried lavender buds
Steps
- First, the egg! Do this 2-3 days in advance. Place whole egg (unbroken, in shell) in a sealed container on a thick bed of lavender buds, and refrigerate for two to three days.
- Next, Edith Grey simple syrup. Brew your tea according to the package instructions.
- Remove tea bags / strain tea and combine with equal parts sugar while hot.
- Stir until clear and let cool.
- Once your egg and syrup are ready, combine all ingredients minus sparkling wine in a shaker.
- Dry shake, then add ice and continue shaking for a minimum of thirty seconds.
- Strain into a glass and top with the sparkling wine. Garnish with Edith Grey on the condensation along the outside of the glass.
Cheers!
