East India Daiquiri

My recent trip to New York has refueled my obsession with my home bar, and I'm so, so glad.

Danny Meyer, a king of the New York restaurant business, has a fabulous cocktail book that I regard as a bible of sorts.  Mix Shake Stir is so full of creative, fabulous cocktail recipes. Tonight, I chose to recreate the East India Daiquiri from this book, with my own twist of course.

I've got a jar of Earl Grey infused vodka that I made about a year ago.  Unfortunately I haven't found too many incredible uses for it, but when I saw this recipe for East India Daiquiri that called for chilled Early Grey tea, I just had to try it out with my own infused vodka.  The original recipe calls for 1 ½ ounces of golden rum and ½ ounces of chilled brewed Earl Grey tea.  I'm sure the rum would add an excellently spiced addition to the drink, but I really wanted to put my Earl Grey vodka to use.  I'm sure either version would be fantastic.

The Earl Grey vodka is extremely easy to make.  All I did was put 1 tea bag per half cup of vodka in a mason jar and let it steep for about 45 minutes.  You don't want the tea to get too bitter, but if you want it steeped for longer it is fine to do it to taste.

My take on the recipe also calls for homemade orange clove simply syrup, simply because I happened to have some on hand.  I melted half a cup of sugar with half a cup of water on the stove until it was barely boiling and the sugar had dissolved.  Then, I added the peel of one orange along with about a tablespoon of whole cloves.  I let the mixture sit to cool and steep for about an hour and then strained the mixture.  Let me tell you: my house smelled like Christmas!

East India Daiquiri (adapted from Mix Shake Stir)


  • ½ ounces of earl grey infused vodka
  • 1 oz. Velvet Falernum
  • 3/4 oz. lime juice and zest of one lime
  • ½ oz. orange clove infused syrup
  • dash of cherry bitters
  • fresh nutmeg

Add vodka, Velvet Falernum, lime juice and zest, orange clove syrup, and bitters to a shaker filled with ice.  Shake and strain into a chilled glass with a monster ice cube.  Garnish with a lime peel and freshly grated nutmeg.  Enjoy!