There’s a lot more to tea than milk and sugar – Davide Segat from the London Edition hotel came up with this party drink to mark our latest blend, Speedy Breakfast. For two:
200ml strong breakfast tea
200g each raisins and redcurrants
4 whole star anise
40g pink peppercorns, gently crushed
6 cloves
40ml lemon juice
20ml sugar syrup
200ml white rum (Banks is a good one)
Pour the hot tea into a sealable container, add the dry ingredients, then, once cool, add the other liquids. Seal, leave in a cool place for two days, then strain over ice in a tumbler.
