No joke, it’s served in a teapot.
It’s officially the season for holiday parties, and what could be more festive than an adult beverage served out of a teapot? This recipe is the brainchild of The Bar at The Dorchester Hotel in London, the most elegant (and British) place imaginable. With gorgeous accommodations, a luxe spa, the best high tea in town, and a restaurant with three (!!!) Michelin stars, The Dorchester is one of our absolute favorite places to stay. The Bar at The Dorchester is just as excellent as the hotel’s other facilities, serving up classic and creative concoctions alike. Inspired by the queen of England herself, “Her Majesty’s Cup” combines ingredients like Earl Grey tea, fresh berries, rhubarb syrup, and gin. All of this goodness is mixed together in a teapot, topped with champagne, and served out into individual tea cups. Cue all the jokes about having a few too many of these and “spilling the tea.” Here’s how to make it.
Her Majesty’s Cup
100 ml Hendricks (or your favorite gin)
100 ml sloe gin
100 ml rhubarb syrup
300 g strawberries
1 stalk rhubarb
1 Earl Grey teabag
1 bottle champagne
12 garnish sticks
mixed berries for garnish
Preparing the rhubarb base:
1. Place one cup of water and one cup of sugar into a pot and bring to a boil.
2. Once boiling, chop the rhubarb into 1-inch pieces and place them into boiling water for 1 1/2 minutes.
3. Then separate the liquid from the rhubarb and place the fruit into a clean plastic container.
4. Then add Hendricks, sloe gin, chopped strawberries, the squeezed oil of a thick piece of grapefruit peel, and the rhubarb syrup to the plastic container.
5. Place the Earl Grey teabag in the container for five minutes, then remove and discard.
6. Cover the container and leave it in the fridge overnight.
1. The following day, add the rhubarb mixture into a teapot, filling it to 1/3, add ice and top up with champagne.
2. Put a bit more of the rhubarb mixture into each individual cup.
3. Pour the contents of the teapot into each cup; top up the teapot with champagne/rhubarb mix, if required.
4. Pierce mixed berries through onto 12 garnish sticks and place them either in or on top of the cup to add the final, fruity touch.
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