A warm cup of tea is one of lifes great soothing pleasures especially on a cold winter night, explains Jay Jones, lead bartender at Vancouver's Shangri-La Hotel. Even more comforting is to add a little spirit warmth to the mix. Bombay Sapphire gins botanical personality is an ideal companion to Earl Grey teas familiar floral and earthy satisfaction. A little fresh lemon juice brightens, while a touch of sugar helps it all go down smoothly.
Named for the tough but feminine Peanuts character
45 ml Bombay Sapphire Gin
60 ml strong, hot Earl Grey tea
15 ml sugar syrup
10 ml fresh lemon juice
Combine gin with sugar syrup and lemon juice in a warmed tea cup.
Top with hot Earl Grey tea at time of service.
Zest and garnish with lemon peel.
Sugar syrup is made by combining granulated white sugar and boiling water in equal volumes allow to cool before use.
I love this cocktail because of its stylishness, Jones adds. Traditions surrounding tea service are all about elegant presentations and rituals which really create the experience. The Lucy van Pelt takes hot drink design and presentation outside of more common holiday compositions of hot chocolate and cream liqueurs instead, offeringa refined aesthetic and sophisticated tastes.
In the end, Lucy van Pelt is a lovely young lady; refined and tranquil,yet robust and invigorating.
In addition to his current position at Shangri-La, Jones has also worked the wood at some of BCs best restaurants, bartending and bar managing for Araxi, West, Nu, Salt Tasting Room, the Donnelly Group, Pourhouse, throughout his decorated 16-year career (EnRoute Magazine named him 2012 Canadian Bartender of the Year). He is also a contributing writer for Montecristo Magazine, a board member of the BC Hospitality Foundation and a presenter with Tales of the Cocktail. He offers beverage program development under the consulting name Barjonesing.
