This tea-based take on an Irish Coffee, served at Suffolk Arms in New York, can take on the coffee-based original any day. The elegant drink releases the sweet-sour aroma of burned milk, while a sip reveals a far deeper flavor than you’d expect of a surprisingly simple tea-tail, especially one made with gin. “Everyone pooh-poohs hot gin, but the heat causes all of gin’s botanicals to really come out,” says Suffolk Arms bartender Mike Scudder. The English breakfast tea provides enough caffeine to let drinkers keep up with pals sipping Irish Coffees, but Scudder swears by the flavor of Fords Gin and earl grey. The tea brings out the tannic and orange notes of the London Dry gin, flavors that become even more potent when sweetened and heated. Handmade whipped cream tops the whole thing off with a luxurious note.
Duke of Suffolk
earl grey tea
English breakfast tea
- Add gin to a cordial glass (or mug) and set aside.
- Prepare tea by steeping both earl grey and English breakfast tea bags in hot water for at least 10 minutes.
- Remove tea bags and combine hot tea with simple syrup.
- Keep tea warm in a thermos or over a low flame as you prepare the whipped cream.
- Add whipping cream to a cold metal bowl, and whisk until stiff peaks form.
- Top gin with hot tea mixture, and float cream on top.