When I first created the Tea’s Gone Cold, all I wanted to do was find a way to use some of my newly made ingredients. I had just dialed in a recipe I liked for grenadine, and my fresh batch of lemon sherbet was sitting in the fridge so I thought why not put them together?
After choosing to try tea infused gin I knew it would need something else to ground all the flavors, and Campari turned out to be the perfect fit. Campari has citrus notes to match the sherbet, red fruit to pair with the grenadine, and bitterness to compliment the tea.
This is a really fun cocktail to make because of all its’ homemade ingredients so here goes!
Grenadine is a pomegranate syrup, and lemon sherbet is a sweet and tart lemon syrup, so it seems like they could be much too sugary when combined…but it works. When making grenadine, and I encourage you to do the same, I go relatively light on the sugar since dark red fruit flavors are much more appealing to me than all the sweetness that some recipes have.
To learn how to make grenadine click here.
The other main fruit component in the Tea’s Gone Cold is a lemon sherbet, and no, it is not the frozen dessert you are probably thinking of. Making sherbet it a very old technique that gives you what is basically a really concentrated citrus syrup by using the oils from the peels along with the juices. It requires a bit of patience to make but other than that it is extremely simple, so try it out even if it is only for this one drink.
To make tea infused gin for two drinks, add one ounce of black tea (or 1 tea bag) to three ounces of gin, and let it rest for 3-4 minutes. It will pick up some color from the tea and should have a prominent tea flavor, but without being incredibly overpowering or bitter. Since this infusion does not take long, make the exact amount you are going to need to avoid having leftover tea infused gin that you don’t want to put in other cocktails.
Tea’s Gone Cold is a drink that will appeal to most people’s tastes so it is perfect for sharing with friends. Try making a large batch of the cocktail without ice and store it in the fridge. When you are ready to serve it just measure out portions into your shaker tin and shake with ice to chill and dilute.
- 1 1/2 Oz Black Tea Infused Gin
- 1/4 Oz Campari
- 1/3 Oz Grenadine
- 1/4 Oz Lemon Sherbet
- 2 Dashes Angostura Bitters
- 2 Drops 20% saline - (optional)
- Make the tea infused gin and set aside (see above).
- Add all of the ingredients to your shaker.
- Add ice and shake for 12 seconds.
- Double strain into a chilled cocktail glass.