Clotted Cream Tea Cocktail
The inspiration for this cocktail was the Devonshire Clotted Cream Tea. Clotted cream can be found at specialty stores or online but you could also use whipped cream – the real stuff, not one of those cans, and whip it ’til it’s almost buttery thick.
If you use the clotted cream be sure to serve your tea with a spoon. You’ll need it to eat the cream; it’s so thick it doesn’t dissolve easily.
- For each serving you’ll need:
- 4 oz hot, strong black tea
- 1 oz Beefeater gin
- 1 rounded tsp seedless strawberry jam (preferably organic)
- 1 tsp rose hip simple syrup (recipe below)
- Dollop of clotted cream or otherwise
- Brew the tea. It’s OK to use tea bags but make sure you heat the teapot first and use boiling water
- Heat the tea cups (fill with hot water, wait a few seconds then dump the water)
- Add 1 oz gin to each cup
- To your pot of hot tea add the strawberry jam and simple syrup and stir ’til dissolved
- Pour the tea into the cups and top with a dollop of cream
- As you sip, imagine yourself in a quaint English country cottage, nestled in a comfy old armchair while, outside, a gentle drizzle falls onto the rolling hills.
- *For the rose hip syrup:
- Make a basic simple syrup by dissolving 1 cup sugar in 1 cup water over a low heat
- Add 1 heaping tsp of rose hips
- Simmer very slowly until reduced about 20%
- Strain and let cool.
Photo credit: E Dodwell