Tag Archives: Infusions


Tea and Crumpets

This last week I made some fresh lemon curd for brunch with some friends. Lemon curd is light, both sweet and tart, and is a fantastic addition to any brunch. Not only that, it is ridiculously easy to make on your own!

Start by mixing together the eggs, sugar and lemon juice (freshly squeezed please) in a double boiler set on medium-low. Stir constantly until the mixture thickens and coats the back of a spoon. This usually takes about ten minutes. Remove from heat and add in the butter and lemon zest. Stir until the butter is completely melted into the mixture. Now you can either just cover and cool in the fridge, or you can take the extra step of straining the mixture through a fine sieve to remove any chunks of egg that may have formed. I usually skip this last step as any little bits are usually too small to be noticed.

Lemon Curd
4 eggs
1 cup sugar
1/2 cup fresh lemon juice
5 Tbsp unsalted butter (room temp)
1 1/2 Tbsp lemon zest

Now that we have our lemon curd, lets make a drink with it!

Breakfast themed cocktails have been on the rise as of late, and a good number of them seem to include such ingredients as black tea, lemon, marmalade, jams, honey, etc. Since I love all of these things, I had to go with the flow and mimic the masses, albeit with my own twists.

I started with an earl grey infused genever, added some homemade lemoncello and lemon curd, included a generous dash of simple syrup, and finished it all off with some lemon bitters. The resulting drink is fantastic; with the biscuity malt, astringent tea, and lemon flavors all coming together in harmony. Give it a try, I am sure you will like it. Cheers!

Tea and Crumpets
1 1/2 oz Tea-infused Genever
1/2 oz Lemoncello
1/4 oz Simple Syrup
2 barspoons Lemon Curd
Lemon Bitters

Earl Grey MarTEAni

The Earl Grey MarTEAni

The Earl Grey MarTEAni is destined to be a modern classic.  A simple but very creative twist on an old classic, this is one of my favorite drinks.  My wife and I drink a lot of tea, and my tea of choice is earl grey, made strong and served with milk and sugar.  I am a fan of pairing earl grey with almost anything, so it is no surprise that I like this cocktail as much as I do.

The Earl Grey MarTEAni
(created by Audrey Saunders of New York’s Pegu Club)
1 1/2 oz Earl Grey infused Gin
3/4 oz Lemon Juice
1 oz Simple Syrup
1 Egg White
garnish with lemon twist

A couple of notes on this drink.
First, don’t be freaked out by the egg white.  I know many people who won’t even taste this drink because they have an unfounded fear of raw eggs.  However, the chance of a raw egg containing salmonella is about one in twenty thousand.  Just wash your eggs.  When mixed up with citrus and alcohol, the chance of any possible bacteria living is pretty small, especially in a large enough amount to make anyone sick.  When mixing up many classic cocktails, eggs are an important part of the drink, adding both texture and volume.  It’s just not the same without the egg.

Secondly, I often use this drink to explain the “taste” of astringency to people.   Everyone is familiar with the four basic tastes: sweet, sour, salty, and bitter.  However, not everyone is familiar with the other two, referred to as astringency and umami.  I describe astringency as the “drying out” taste that is provided by the essence of bergamot.