- 6 Earl Grey tea bags
- 1 tbsp sugar or honey
- Ice cubes, crushed
- 200ml sloe gin
- 1 clementine, quartered
- 2 bay leaves, lightly torn
- A few curls of clementine or orange zest
1. Steep the tea bags and bay leaves in 200ml just-boiled water for 5 mins. Add the sugar or honey. Stir till dissolved. Top up with 300ml cold water. Remove the tea bags (don’t squeeze, or it’ll be too tannic). Pop in the freezer for 10 mins to chill.
2. Shake or muddle the tea with the gin and clementine quarters. Strain into teacups or martini glasses. Garnish with a slice of clementine.