Delicate and refreshing, this cocktail was featured in LCBO’s Food & Drink magazine.

Ingredients

  • 1 1/2 Oz Victoria Gin
  • 1/2 oz Raspberries
  • 1 Egg white
  • 1 dash Twisted & Bitter Orange Bitters
  • 1 Basil leaf
  • 1/2 oz Tea Syrup
  • For Syrup:
  • 1 cup Sugar
  • 2 bags Orange Pekoe tea
  • 1 cup Hot water

Method

Shake all ingredients on ice. Strain. Garnish with raspberries and/or a basil leaf.

*For tea syrup: Combine sugar, tea bags and boiling water. Stir to dissolve sugar. Remove tea bags. Cool. Cover and store in the fridge for up to 3 weeks.