By Ellie Hamilton
Place the tea and sugar in a large teapot and add the boiling water. Stir briefly to help the sugar dissolve and allow to infuse for a maximum of 5 minutes with the addition of some lemon zest. Strain into a jug (ensuring all tea leaves are removed; the lemon zest can remain in the concentrate), cover with a lid and cool in the fridge for at least 2 hours. When straining, be careful not to squeeze the tea to extract more liquid as this will add bitterness. Serve 75ml of the chilled tea over ice. Top with 175ml of soda water and garnish with lemon zest. Add homemade lemonade for added sweetness.
Start with the gin liqueur and add the Champagne on top. We recommend using a Champagne Flute for this, as it is better for the bubbles to have room to travel (in a coupe they might disappear too quickly). Finish by garnishing with a raspberry.
To create this cocktail, you'll need coupe glasses, an ice bucket and tongs - we suggest The Wolseley's Bevelled Crystal Coupes, Vintage Silver Ice Bucket and Tongs. To start, stir all the ingredients over ice cubes in a mixing glass, and strain into Champagne coupes when chilled. Garnish with a grapefruit twist.