If you are having an Afternoon Tea Party, it should naturally run into a cocktail party, don’t you think? Mine always do anyway! Here is my new Summer Cocktail with a nod to tea. It will make enough for six people if the glasses aren’t too big.

Ingredients

1 Earl Gray teabag or a teaspoon of Earl Gray loose tea

A handful of fresh mint leaves

3 tablespoons of Green Ginger Wine or the syrup from a jar of preserved ginger

100ml vodka

1 330ml can of ginger ale or 2 x150ml ones, chilled

1 lemon

Crushed ice

Method

Make the tea in a mug or large teacup with boiling water. Leave to steep for five minutes then strain into a glass jug.

With a potato peeler, pare off the lemon rind and squeeze the juice into a separate glass

Add the lemon zest and fresh mint leaves while the tea is still hot and stir. Allow to cool, then chill it in the fridge.

When nice and cold, add the lemon juice, ginger wine (or syrup), and the vodka and return to the fridge.

Before serving, chill the cocktail glasses and crush a double handful of ice in a processor or by putting the cubes in a plastic bag, covering it with a tea towel and bashing it with a rolling pin.

Half fill your glasses with crushed ice. Add the ginger ale to the chilled ginger drink and use it to top up the glasses.

Tip: if you want the cocktails to look perfect, strain out the mint leaves and lemon rind as you fill the glasses and then retrieve a single lemon paring for each glass and top with a fresh mint sprig rather than the now limp, half cooked ones that have done their flavouring job!