The best thing about summer cocktails is there's one for every occasion. So, if you're already fed up with drinking Pimm's or you want to add an alcoholic twist to a traditional afternoon tea, this gin-based tipple is a great alternative on a sunny day.
Created by Tanqueray gin for London's York and Albany restaurant and bar, the blend of cucumber, lemon and green tea also keeps it light, zesty and a little to moreish.
Want to try making one? Here's what you'll need:
100ml chilled green tea
25ml cucumber juice
20ml lemon juice
50ml soda water
15ml sugar syrup (learn how to make this below)
50ml green tea infused Tanqueray 10 (learn how to this make below)
Then follow these steps:
1. Heat the Tanqueray 10 gently with green tea being careful not to let it boil to make your infused gin.
2. Create the sugar syrup by combining three parts of white sugar with two parts of hot water.
3. Once the sugar syrup and infused gin are cool, combine all of the ingredients together.
4. Stir over ice and serve.
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