The pièce de résistance, though, is a killer martini made with a quick-infused Earl Grey gin. This quintessentially British drink is made by dunking Earl Grey teabags into a bottle of your favorite gin, if you have one, and letting it steep. Room temperature will get the job done quickly, but it is not unreasonable to put this preparation in the freezer overnight. Don't squeeze the teabags — that will just impart a bitter note. Shake your infused gin with a squeeze of lemon and simple syrup, and serve. Or, alternately, make a "dry" preparation with no sweetener and an orange peel garnish.
Todd Richard can be reached at tmr@maine.rr.com.
Related:
Unhinging the binge, Seasonal sipping, Ecco Restaurant and Martini Bar, More 
- Unhinging the binge
I have a possible solution for the binge-drinking quandary: be more discerning about what you pour down your throat.
- Seasonal sipping
If you’ve got special reason to drown or celebrate this fall, Portland’s mixologists offer several autumnal elixirs that take advantage of the flavors and clean-slate feeling of fall.
- Ecco Restaurant and Martini Bar
An East Boston bistro? Kind of doesn't have a ring to it — especially since we're not talking about Orient Heights or Jeffries Point.
- On the 10th drink of Christmas
Seen through the right lens, Christmas looks like a season of devilish malevolence — a time of gloomy cold, bad movies, gift anxiety and consumer hoards, inane music repeated indefinitely, and family, hour after hour, day after chatty day.
- Born in the USA
If you’re like most Americans, you’ll celebrate Independence Day with a backyard barbecue and a few brews.
- Recession lesson
Cigarette tax hikes in Rhode Island have smokers kicking the habit.
- Review: Citron
John Elkhay has so many restaurants around the city that we just hadn't gotten around to Citron before last weekend.
- Stuff to drink
It's no secret that we love a good cocktail, but when said cocktail is created with us in mind, it become struly impossible to resist.
- Rowes Wharf Sea Grille
It's hard to believe Daniel Bruce has been executive chef at the Boston Harbor Hotel for 20 years, outlasting the managers that hired him and both of his original restaurants in these waterfront digs.
- Editors' picks: Food
Spark, Bliss, Pam's Pizza, Duffy's and more.
- Play, big spender
Once you’ve sampled premium vodka or the crème-de-la-crème of cognac, you’ll be reluctant to order anything less.
- Less
Topics:
Restaurant Reviews
, Culture and Lifestyle, Beverages, Food and Cooking, More
, Culture and Lifestyle, Beverages, Food and Cooking, Foods, Fruits and Vegetables, Cocktails, Cocktails, James Bond, Royal Navy of the United Kingdom, Tea, Less
