Earl Grey

Details

Origin: China
Ingredients: organic earl grey, organic beetroot sugar, water, kombucha culture.
Unpasteurized, unfiltered, naturally carbonated, bottle aged.
Tasting notes: bergamot, toasted brioche, deep black tea
Pair with: dark chocolate, white meat, braised fish
75cl Bottle / Caffeine 21mg/100gr / Sugar 0gr/100gr / ABV 2.5%

Awards

Silver – World Kombucha Award 2024 – Black tea category

History

To be or not to be thanks to Mr Charles Grey, the enigmatic origins of earl grey tea are intertwined with the legacy of the British Prime Minister back in 1830. Renowned for his advocacy for the abolition of slavery, Earl Grey's association with this iconic tea remains a subject of speculation. While the true paternity of Earl Grey tea eludes a definitive answer, its composition is rooted in a Chinese red tea base infused with bergamot peel. Alternatively, modern variations may utilise bergamot essential oils to achieve the desired flavour profile. Given its mysterious lineage, Earl Grey tea holds a significant place in the hierarchy of brewed beverages. Positioned in the brewery after jasmine tea, Earl Grey's historical significance in the context of European popularisation underscores its cultural and culinary importance.

Design

Inspired by one of Brindi’s ribbitting frog themed tattoo flash, mixed with a cheeky nod to the English mischief nickname ‘frog’ for the French; we hopped on board faster than a frog chasing flies to portrayed Earl Grey as a vibrant and spirited bergamot, being eagerly shedding its peel in a burst of juicy exuberance.

Signature Cocktails based on Earl Grey kombucha

Too Much Bergamot

5cl Tequila Ariette
1.5cl Willems Vermouth dry
2cl Italicus
1.5cl lemon syrup
3cl fresh lemon juice
5cl fresh egg white
Saline
Angostura

Shake all your ingredients on ice, double strain and dry shake, taste balance before serving in frozen champagne saucer and top of with the Earl Grey kombucha, finish with a few bitter drops.

Earl Grey Tonic

5cl Jenever
3cl fresh lemon juice
1.5cl lemon syrup
Saline
Cucumber

Serve on ice in frozen highball glass, garnish with a thin cucumber slice as tall as the glass.

Greek Supplex

5cl Masthia Skinos
1.5cl Dollin vermouth dry
2cl fresh ginger juice
2cl fresh lime juice
Saline
Cubebe pepper
Lime skin

In a cocktail mixing glass, short infuse the cubebe pepper and lime skin with the mastiha, finish the mix, cool down, taste balance, strain, serve in frozen martini glass, top of with the Earl Grey kombucha, garnish with lime skin twist.

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