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
DIFFICULTY
medium
occasion
Pre lunch/dinner , Party
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
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
HOW TO MAKE THE
TEA FOR YU
- Stir the first three ingredients together in a wine glass over crushed ice.
- Add additional crushed ice, then squeeze in the juice of one lemon wedge, put aside the rest of the lemon.
- Top the drink with ginger ale.
- Garnish with a fresh lemon wedge.