Ford’s Model Tea Party

  • Serves

    makes 1 Cocktail

Charles Joly of Aviary in Chicago presents a pot of Earl Grey tea beside this cold cocktail, dropping dry ice into the tea to create a cloud of aromatic steam. Even without the tableside theatrics, the home version is wonderful. This recipe first appeared in our November 2014 issue with the story Vermouth on the Rise.


  • 2 sticks cinnamon
  • 12 cup sugar
  • 1 tsp. loose blood-orange tea
  • 1 14 oz. gin
  • 34 oz. scotch
  • 34 oz. vermouth (preferably Atsby Armadillo Cake)
  • 12 oz. brandy (preferably Mandarine Napoléon)


Step 1

Boil a cinnamon stick and ½ cup water in a 1-qt. saucepan. Stir in sugar; cook until dissolved, 1–2 minutes. Remove from heat and add blood-orange tea; let steep 5 minutes, then strain syrup and let cool. Stir ¾ oz. of the syrup, 1½ oz. water, gin, scotch, vermouth, and brandy, in an ice-filled shaker. Strain into a teacup; garnish with a cinnamon stick.

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