The Copper Tea Pot

The Copper Tea Pot

Tea plays an integral role in this elegant cocktail, and also took on a different meaning for Mitchell & Son and their infamous sympathetic tipple from a teapot.

The copper, a nod to pot stills that give Green Spot its spiciness.

The Copper Tea Pot

Tea plays an integral role in this elegant cocktail, and also took on a different meaning for Mitchell & Son and their infamous sympathetic tipple from a teapot.

The copper, a nod to pot stills that give Green Spot its spiciness.

The Copper Tea Pot
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The Copper Tea Pot

Ingredients

  • 50ml Green Spot
  • 100ml Chilled Sencha Green Tea *
  • 25ml Apricot Jam Syrup **
  • 50ml Citric Acid ***

Instructions

  1. Pour all the ingredients into a highball. Stir to mix and then fill the glass with ice. Give a final stir to chill and garnish with an orange twist
  2. * Pour 150g of boiling water over 1.5 tablespoons of Sencha green tea leaves. Infuse for 5 minutes and then top with 350g of cold water. Infuse for a further 15-20mins and then strain. Place in the fridge to chill.
  3. ** dissolve 150g of good quality apricot jam in 75g of boiling water.
  4. Then strain through a fine sieve.
  5. *** dissolve 10g of citric acid in 100g of water

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