Recipe

• 45ml sherry

• 45ml Campari

• 15ml agave nectar

• 7.5ml lemon juice

• Small cup (about 170ml) Earl Grey tea

Make a pot of Earl Grey tea. While it brews, put all the other ingredients in a glass mug (I used a half pint mug). Top up the mug with the hot tea, and stir.

The nights are getting colder, and I fancied a nice hot drink to warm me up when I got home late tonight. I got this from Town & Country magazine, who unbelievably use three different units for volume, none of them metric: fluid ounces, pots, and bar spoons. After converting them all to millilitres and changing most of the ingredients for stuff I already have, I was ready to go.

I wasn't disappointed. I love a nice Earl Grey, and it goes surprisingly well with the dominant flavour, Campari. It's less than two thirds tea, but it came out at a good temperature: it warmed me up without burning my mouth. There's a good balance of bitter and sweet, and there are some good fragrant notes to it. I drank mine up very fast. Next time I'd like to try a more traditional tea, such as Assam or Darjeeling, as suggested in the original recipe.