Cocktail Concoctions: Tea-Riffic

1 June 2015

Up this month from Chief Stewardess Jasmin Rutter of S/Y Marie is a garden tea party inspireddrink, complete with refreshing flavors to kick off the summer season.



80ml Earl Grey Iced Tea

40ml Gin

20ml Honey Lavender Syrup (see recipebelow)

15ml Lemon Juice


Shake all ingredients over ice quicklyand serve over ice.

Garnish with a lavender sprig, or a lemontwist if you do not have lavender available.

For those who don’t wish to drink alcohol,the recipe can be easily made as a “mocktail” without the gin, says Rutter.

If you want to give the cocktail a littleflourish, she recommends spraying it with homemade lavender-licorice bitters toadd aroma and another element. “There are many great bitters available on themarket, which I would encourage you to get for your bar on board,” she adds.



1/4 cup Dried Lavender

1 cup of Honey

2 cups of Water


Simmer to infuse the syrup with lavender.Strain and let cool.

Bottle and keep in the fridge.

Rutter, who makes batches of the honeylavender syrup for guest trips, says they’re easy to prepare the day beforearrival and can be used for various recipes. They should last about one week inthe fridge.

Can’t get enough of that lavender taste?Check out Rutter’s recipe for Lavender Iced Coffee on her Instagram.