Timber Mill Tea

18 November 2019

This cocktail is bold yet fruity and bright. I wanted to focus on the citrus notes in the Fifty Pounds Gin and found the Angelus Sherry Brandy to have just the right amount of citrus and spice to pair perfectly with the gin. The next step was to build in complexity, and that is where a tea infusing swept over me. As I infused a few variations, and testing, I decided on a sweet & tannic rooibos tea infused in apricot liqueur. After the tannic and fruit qualities were added to the cocktail, it must be dried out a bit, so a nice fino sherry is a perfect choice, and also adding some dashes of lemon bitters to seal the deal on the back end. This cocktail comes together so seamlessly leaving the drinker purely satisfied with each sip. I call it the Timber Mill Tea which is a double meaning of inspiration. The Thames Distillery is located south of London on Timber Mill Way, but I also think back to the 18th Century and what life what like. I believe it

timber mill tea cardenal mendoza — Timber Mill Tea by Jonathan Stanyard.

Ingredients:

1.5 oz. Fifty Pounds Gin
0.5 oz. Angelus Sherry Brandy
0.5 oz. Rooibos Tea infused Apricot Liqueur
0.5 oz. Fino Sherry
4 dashes Lemon Bitters

Directions:

In a mixing glass, add all the cocktail ingredients and combine with a scoop of nice full ice cubes. Stir the cocktail for 12 seconds or until proper dilution is reached. In a large cocktail coupe, add a large ice cube (2”x2”) carefully, then strain the cocktail from the mixing glass into the ice cubed coupe. Take a fresh lemon peel and express the oils onto the cocktails surface and rim. Garnish with a cocktail pick of dried apricot and a fresh lemon peel.