Recipe by Reinolf Moessl & Wilai Tangprasertsuk of Shangri-La Hotel Bangkok – Gold winner Dilmah Real High Tea Challenge Thailand

60ml Dilmah The Original Earl Grey Tea

30ml Ballentine

30ml Rose Monin

30ml sugar syrup

5g of sugar with Grenadine syrup

Ice cubes



Firstly dip the rim of a ballroom martini glass into the sugar.

Pour all the ingredients into a shaker with some ice cubes and shake well.

Once chilled, pour into martini glass and serve immediately.

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