Lemon Earl Grey Honey Vodka Cocktail

By Carol Dudar, recipes & food styling

Photos By Stacey Brandford

A gluten-free vodka is one that excludes most grains, and it is recommended for people who have celiac disease or gluten sensitivity.

10 Benefits of Going Gluten-Free

  1. Improves cholesterol levels
  2. Promotes digestive health
  3. Increases energy levels
  4. Eliminates unhealthy and processed foods from your diet (oils, fried food, breads, and desserts to name a few)
  5. More likely to eat fruits and vegetables because they are all gluten-free
  6. Reduces your risk of heart disease, certain cancers, and diabetes
  7. Helps ward off viruses and germs as many foods you will now eat will contain more antioxidants, vitamins, and minerals
  8. Promotes healthy weight-loss
  9. Improves health of people with irritable bowl syndrome and arthritis
  10. Distinctly improved awareness of foods that can have an adverse effect on your health

Recipe

(makes 1 drink)

Ingredients

  • 2 oz lemon earl grey honey syrup (*see recipe below)
  • 1.5 oz Viritus Organic Vodka
  • 1 cup (250 ml) ice 
  • lemon peel  twist 

Directions

  1. Add the ice to the cocktail shaker then add the syrup and the vodka.
  2. Cap the cocktail shaker and shake well until the cocktail shaker feels
  3. quite cold. Run the lemon peel around the rim of the glass to release the lemon oil.
  4. Uncap the cocktail shaker, and strain the drink into a low ball or coupe glass.
  5. Garnish with the lemon peel and serve immediately

Ingredients

Lemon Earl Grey honey syrup

  • 4 cups (1 L) water
  • ½ cup (125 ml) honey
  • 2 Earl Grey tea bags
  • ¼ cup (60 ml) fresh lemon juice

Directions

  1. Bring the water and honey to a gentle boil in a medium saucepan.
  2. Once it comes to a boil and the honey has dissolved, take the saucepan
  3. off the heat and add the tea bags.
  4. Let the tea steep for 15 min, then remove the tea bags and discard.
  5. Let cool completely and add the lemon juice.
  6. Transfer to an airtight container and keep in the fridge for up to 2 weeks.

Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.

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