And here are Canadian Jacob Sweetapple’s winning recipes from the Beefeater 24 Gin and Tea Cocktail Comp.

The GTC (Gin Tea Cocktail) 


Glass: Coupe
Garnish: Lemon zest discarded
Method: Stirred over ice then single strained into a chilled coupe
60ml Beefeater 24 infusion (300ml gin infused with 20g English Afternoon tea – hot bath infused)
25ml Homemade lemon and juniper syrup (seven lemons’ worth of lemon peel and 20g lightly crushed juniper berries – using a ratio of 300ml water to cup of sugar)
2 dashes Angostura Orange Bitters

 

The Tea Keeper

Glass: Coupe
Garnish: None
Method: Throw four or five times between tin and mixing glass, then pour into room temperature glasses.
60ml Beefeater 24 gin
7.5ml homemade vermouth (made with Beefeater 24 gin, Kuchica tea, fruit influenced white tea)
7.5ml Campari (steeped with Lapsang Souchong tea)