Aunt maap’s cup of tea


  • 400 ml Tanqueray gin
  • 4 tablespoons earl grey tea
  • 40 ml Rabarcello
  • 25 ml lemon juice
  • 15 ml simple (sugar) syrup
  • egg white
  • creole bitters
  • fresh rhubarb stem

Infuse the gin with the tea: mix them together in the gin bottle. Gently warm the closed bottle in a pan of boiling water. Let the bottle cool down for two hours while the tea enriches the gin. Firstly dry-shake 30 ml of gin with the Rabarcello, lemon juice, syrup, half an egg white and 2 dashes of Creole bitters. Then shake them over ice. Fine strain mix into a chilled martini glass and garnish with shredded fresh rhubarb.

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Mister Kitchen
Cultuurpark Westergasfabriek
Pazzanistraat 35
1014 DB Amsterdam
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