London fog


Preparation time
less than 30 mins

Cooking time
no cooking required

Makes 1


CarmelBy Carmel O’Neal 58 & Co
From Saturday Kitchen


  • 60ml/2fl oz cold Earl Grey tea
  • 30ml/1fl oz vanilla and lavender sugar syrup
  • 30ml/1fl oz lemon juice
  • 1 free-range egg white

To serve

  • ice
  • lavender sprig


  1. To make the sugar syrup, dissolve 300g/10½oz sugar into 300ml/10fl oz water over a low heat. Add 1 tablespoon of dried lavender and 1 vanilla pod and heat on low for 20 minutes, or until the syrup is fragrant. Strain to remove the vanilla and lavender. Cool and store in a sterile bottle in the fridge.
  2. Pour all ingredients into cocktail shaker and dry shake. Then add ice and shake again. Pour into coupe glass and garnish with lavender sprig.

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