Jays G&Tea
1 1/2 oz Tanquray 10 Gin,
1/2 oz Marie Brizzard Apricot Brandy,
3/4 oz Freshly Squeezed Lemon Juice,
3/4 oz Funkin White Peach Puree,
2 oz Cloudy Apple Juice,
2 Dashes Fee Brothers Peach Bitters,
1 Bar Spoon Caster Sugar,
1 Earl Grey Tea Bag.
First, place the tea bag into your Boston glass and add your gin. Allow the tea to soak in the gin for roughly a minute and a half then squeeze and remove.
Next add all other ingredients to your Boston glass, then fill it with cubed ice, attach the Boston tin to your Boston glass ans shake hard for around 10 seconds.
Now strain from your Boston tin into a 15oz glass filled with crushed/flaked ice.
Garnish with a lemon zest and I nice sprig of mint!
Jay Newell