Earl Grey Tea and Tonic Recipe

If you prefer a mild-flavored mocktail that is less sweet, use only 2 tea bags in the syrup with 4 ounces of tonic water in the mocktail. The more tonic water, the less pronounced the bergamot flavor will be.

For a more robust mocktail with stronger bitter notes from the tea and the tonic, use 3 tea bags and 3 ounces of tonic water. If this is too sweet, add in an additional 1/2 ounce of tonic water.
Prep time: 25 minutes
Syrup chill time: 30 minutes
Yield: 1 cup syrup, enough for about 10 mocktails

Ingredients

For the Earl Grey (Bergamot) Tea Syrup
1 cup sugar
1/2 cup water
2 - 3 Earl Grey tea bags

For the mocktail
3/4 ounce Earl Grey (Bergamot) Tea Syrup
1/2 ounce freshly squeezed lemon juice
3-4 ounces tonic water (I prefer Fever-Tree’s Indian Tonic)
8 ounces crushed ice

Method

1 Make the Earl Grey Tea Syrup: Combine sugar and water in a small saucepan. Bring to a boil, stirring frequently to dissolve sugar. Remove from heat and add tea bags. Cover and let steep for 15 minutes.

Remove the tea bags and let the syrup cool for 30 minutes, then transfer to an airtight container. Refrigerate for up to one month.

2 Make the cocktail: Fill a highball glass with crushed ice. Pour in 3/4 ounce Earl Grey Tea Syrup, 1/2 ounce lemon juice, and 3-4 ounces tonic water. Gently stir to combine and serve.