“Stranger,
here you will do well to linger; here our highest good is pleasure”
Epicurus

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May 23, 2021

Three particularly tempting tiers have been precariously piled high with some awfully English delights for today’s Sunday Brunch – a Gentleman’s Afternoon Tea – all washed down with a rather uncommon cuppa.

It’s quite the feast, with spicy scones and chilli chutney, roast beef, fiery crab and egg mayonnaise sliders and a selection of sweet treats including miniature pecan pies and ripe figs dipped in dark chocolate and sea salt.

The heady cocktail is an infusion of Broken Clock, camomile tea and manuka honey, combined with floral elderflower liqueur and aromatic lavender bitters – duly served in the family’s best china.

And if one is still standing afterwards then why not retire to the drawing room with a coffee cream filled filo cigar and the Sunday broadsheet.
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INGREDIENTS

50 ml Broken Clock Vodka Infusion
20 ml Elderflower Liqueur
25 ml Amalfi Lemon Juice
2 dashes Lavender Bitters

For the Infusion:
500 ml Broken Clock Vodka
1 Camomile Teabag
3 tsp Manuka Honey Syrup

Garnish:
Edible Flower

METHOD

Cold-infuse the Broken Clock Vodka overnight by adding the tea bag and honey syrup to a sterile bottle overnight. The honey will infuse all the more easily if diluted with a few teaspoons of hot water first.

When you’re ready to serve your cuppa, combine the ingredients in a Boston Tin, add plenty of ice and give it a good shake. Add one large ice cube to your china tea cup and double strain the cocktail over it. Perch the edible flower on top and serve.