Dry, Spicy, Sweet

Tea For Yu

A COLD, SWEET AND SPICY COCKTAIL

A Rémy Martin VSOP cocktail that’s bursting with two citrus flavours: bergamot from the Earl Grey tea and yuzu

DIFFICULTY
STRENGTH
PREPARATION TIME
5 Minutes
GLASSWARE
Wine Glass
01

INGREDIENTS

45 ml Rémy Martin VSOP
10 ml yuzu juice
20 ml sugar syrup (made in a 1:1 ratio)
50 ml cooled Earl Grey tea
2 lemon wedges
Top with ginger ale

1½ oz Rémy Martin VSOP
1/3 oz yuzu juice
2/3 oz sugar syrup (made in a 1:1 ratio)
1¾ oz cooled Earl Grey tea
2 lemon wedges
Top with ginger ale

4.5 cl Rémy Martin VSOP
1 cl yuzu juice
2 cl sugar syrup (made in a 1:1 ratio)
5 cl cooled Earl Grey tea
2 lemon wedges
Top with ginger ale

02

HOW TO MAKE THE
TEA FOR YU

  1. Stir the first three ingredients together in a wine glass over crushed ice.
  2. Add additional crushed ice, then squeeze in the juice of one lemon wedge, put aside the rest of the lemon.
  3. Top the drink with ginger ale.
  4. Garnish with a fresh lemon wedge.

EXPERIENCE

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