Springboard Logo
  • LinkedIn
  • Facebook
  • Twitter
  • Instagram
  • YouTube
  • Who we are
    • What we do
    • Vision, mission & values
    • Our Patrons
    • Corporate Patrons & Corporate Sponsors
    • Our programmes
  • Get support
    • Digital Hospitality Academy
    • Springboard to 2022
    • Kickstart Scheme
    • CareerScope industry support hub
    • Our programmes
  • Support us
    • Donate
    • Springboard to 2022
    • Virtual Awards for Excellence
    • Become a business partner
    • Become a Friend of Springboard
    • Become a Springboard Ambassador
    • Springboard Volunteering Opportunities
    • Find out how to get involved
  • Our programmes
    • Digital Hospitality Academy
    • Diageo Learning for Life: Virtual Academy
    • Diageo Learning for Life: Hospitality Elevator
    • Digital Hospitality Academy – Wales / Academi Lletygarwch Digidol – Cymru
    • Barclays Digital Hospitality Academy – Liverpool, Leeds, Greater Manchester and Bury
    • Support into Work Programme – Birmingham & Leicester
    • Destination Hospitality (Cornwall)
    • View all of our programmes
  • Success stories
  • Events
  • Contact us
  • Blog
Home » Prue Leith’s tea-time cocktail recipe

We use cookies to create the most secure and effective website possible. By continuing to use our website you are agreeing to our use of cookies.

View our privacy policy Agree

Prue Leith’s tea-time cocktail recipe


Pure Leith's tea-time cocktail recipe

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

Prue Leith's Tea Time Cocktail

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! 

Set up your JustGiving page here Go back to The Afternoon Tea Week page

Support us

  • Donate
  • Springboard to 2022
  • The Virtual Awards for Excellence
  • Find out how to get involved

Follow us on

Our other sites

  • CareerScope
  • FutureChef
Springboard Logo

Copyright © 2020
Copyright © 2020 The Springboard Charity: Registered Charity Number: 1045411 (England & Wales) SC040506 (Scotland) Registered Company Number: 3031621 Springboard UK: A wholly owned subsidiary of The Springboard Charity Registered Company Number: 2502511


  • Contact us
  • Privacy Policy
  • Site Map