By Kodi / 4 minutes of reading / Leave a Comment
Jump to Recipe Print Recipe
New co*cktails are invented daily but rarely does one become an instant classic. The Treaty of Paris is one of my all time favorite co*cktails – even though it’s just a few years old. This is an elegant, complex, tea forward co*cktail that is sure to make your list of best new age co*cktails (because it definitely made mine).
The Treaty of Paris is a co*cktail I’ve been wanting to make for a couple years now, and I finally have gotten around to it. This co*cktail was invented by Griffen Lawler, the assistant manager of Cafe on the Green, at The Four Seasons Dallas. I’ve worked with Earl Grey in a lot of my cooking (like my cupcakes or Victoria sponge), but never with a co*cktail.
This drink is relatively easy, except you do have to make your own syrup. Well, I don’t think they make a pre-packaged version of Earl Grey syrup. That being said, it is extremely easy, and here’s how to do it.
This Earl Grey syrup recipe starts with bringing a pot with a half a cup of water to a boil. Once it starts to boil add in high quality Earl Grey tea. The original recipe calls for tea bags, but if you have better quality I suggest going for it, the oils bring out a much better flavor. I picked mine up from Dilmah while in Sri Lanka, but luckily they sell online all over the world.
Once the Earl Grey tea has steeped in the boiling water for a few minutes start adding the half cup of sugar. I do it a tablespoon at a time until it is all dissolved. Then just pour into a resealable jar and let come to room temperature.
Treaty of Paris Ingredients
The Treaty of Paris recipe is essentially a brandy sour with a champagne float. I’m not usually a fan of brandy, so I didn’t go out of my way to buy a super expensive one. In my opinion, as long as it’s drinkable on its own, it’s good enough to be in a co*cktail.
- 1 ½ oz or 45 ml Brandy (the original calls for Cognac, but regular brandy is fine).
- 1 ¼ oz or 37.5 ml Earl Grey Tea Syrup
- 3/4 oz Lemon Juice
- 1 Egg White
- A float of Champagne (1-2 oz, depending on the size of your glass)
In a co*cktail shaker add all the ingredients except for the champagne. Give a quick dry shake, then add ice and shake hard for about 30 seconds. Double strain into a co*cktail glass, garnish with powdered Earl Grey tea (not necessary, I won’t do this the next time I make the drink) and a Lemon Peel (not in the original recipe, but I felt it was a better addition than the tea powder).
The Treaty of Paris
A wonderful Earl Grey infused co*cktail created by Griffin Lawler. It's fresh, tasty, and a great take on a sour.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 3 minutes mins
Total Time 3 minutes mins
Course co*cktails, Drinks
Cuisine American
Servings 1 drink
Calories
Equipment
co*cktail Shaker
Ingredients
- 1.5 oz Brandy 45 ml
- 1.25 oz Earl Grey Tea Syrup 37.5 ml. Instruction for homemade below
- .75 oz Lemon Juice 22.5 ml
- 1 small Egg White
- 2 oz Champagne possibly less, depends on how big your co*cktail glasses are.
Instructions
Earl Grey Tea Syrup
In a pot begin to boil a half cup of water. When boiling add the earl grey loose leaf tea and let boil for a minute. Then add in half a cup of sugar and stir until it is all dissolved. Strain the liquid into a jar and allow to cool to room temperature.
Treaty of Paris
Add all ingredients to a co*cktail shaker except the champagne and give a dry shake for a few seconds to emulsify the egg white.
Add some ice cubes to the shaker and wet shake hard for 30 seconds.
Double strain into a chilled co*cktail glass and carefully pour champagne until the foam reaches the top. It is best to pour the champagne by the side of the glass so it doesn't disturb the nice foam layer.
Garnish with Earl Grey Tea Powder (original recipe) or a lemon peel (my recommendation).
Notes
This is basically a brandy sour with a champagne float, so you can get creative and try different syrup flavors. I’m sure there are plenty of good options.
Keyword Brandy Sour, Earl Grey co*cktail, Treaty of Paris co*cktail
