In the Bergamot

Ira Koplowitz and Nicholas Kosevich make an easy Earl Grey tea-infused vermouth to add a fragrant citrus flavor to this make-ahead pitcher drink.

  • Total Time:
  • Servings: 8
  • Time(Other): plus 2 hours for chilling

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  • 3 Earl Grey tea bags
  • 8 ounces Cocchi Vermouth di Torino or other sweet vermouth
  • 8 ounces Aperol
  • 8 ounces bourbon
  • 1/2 ounce orange bitters
  • Ice
  • 16 ounces chilled club soda
  • 16 orange twists, for garnish

How to make this recipe

  1. In a bowl, cover 3 Earl Grey tea bags with the vermouth; let steep for 20 minutes, then strain into a pitcher. Stir in the Aperol, bourbon and bitters; refrigerate until chilled, about 2 hours. Stir, then pour into chilled ice-filled collins glasses. Stir in 2 ounces of club soda for each drink and garnish with 2 orange twists.

Contributed By

499873 recipes/in-the-bergamot-cocktails-2013 2013-12-20T23:31:52+00:00 Ira Koplowitz, Nick Kosevich summer|cocktail-party|mothers-day|cocktails|8|make-ahead|web-exclusive recipes,in-the-bergamot-cocktails-2013 499873

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