Queen's Tipple

When you’re feeling fancy, break out this regal cocktail recipe. They say two of Queen Elizabeth’s favorite beverages are her morning tea and her nip of gin at lunch. Creative mixologist Kevin Burke of Denver’s boutique eatery Colt & Gray mixed the two royal favorites in this cocktail homage to the longest reigning monarch. The base is simply a strong infusion of Teatulia Breakfast Tea (our version of English Breakfast) and your favorite gin. By shaking the cocktail ingredients with egg white in a cocktail shaker you end up with a gorgeous, frothy beverage. Long live the Queen’s Tipple!

Makes 2 cocktails


    • 250 ml gin (about 1 cup)
    • 8 pyramid tea bags Teatulia Breakfast Tea

For honey syrup:

    • ½ cup water
    • ½ cup honey

 For cocktails:

    • 1 oz honey syrup*
    • 1 oz lemon juice
    • 1 egg white
    • 3 oz. Breakfast Gin*
    • 1.5 oz. dry vermouth
    • Ice cubes
    • 4 drops orange bitters
    • Lemon twists for garnish 
Queen's Tipple


For breakfast gin: Stir tea bags into gin and let infuse at room temperature for 30 minutes. Discard tea bags and store infused gin in a sealed container at room temperature. (Makes about 1 cup.)

For honey syrup: Bring water to a boil in a small saucepan. Add honey and stir until honey is dissolved. Remove from heat and let cool to room temperature before using. Store in a sealed container at room temperature. (Makes about 1 cup.)

For cocktails:

Lightly shake honey syrup, lemon juice, and egg white in a cocktail shaker for about 10 seconds to froth egg white. Add Breakfast Gin, vermouth, and a handful of ice cubes and shake hard for 30 seconds. Strain into 2 chilled cocktail glasses. Garnish each glass with 2 drops of orange bitters and a lemon twist.