Gin and Tea Cocktail FI

Gin and Tea Cocktail

The Gin and Tea Cocktail is about the most British way to enjoy scones, Marmite and tea sandwiches. This cocktail is full of subtle flavors, and seems to celebrate so much of what we love about England – tea, marmalade, and gin. Add in your favorite brunch foods and your weekend is set.

Gin and Tea Cocktail Ingredients
Gin and Tea Cocktail Ingredients – Yes you will put marmalade into a cocktail.

I’ll admit that I never thought about making a cocktail with a fruit spread ever crossed my mind, but it really works here. You will probably want to double strain things if your particular marmalade is full of rind bits and things.

The Gin and Tea Cocktail

Combine your marmalade (!) with tea, gin, and some juice and you are set for the BEST high tea you can imagine.


  • 1.5 Oz. Gin Try something dry
  • 1 Oz. Cooled breakfast Tea Avoid extra flavors like jasmine, mint, etc.
  • .5 Oz. Lemon juice
  • 1 Tbsp Marmalade That's not a typo
  • Dash Orange bitters
  • Orange twist For garnish!


  • Easy! Combine all of your ingredients – even the marmalade – into your shaker.
  • Shake it up!
  • Double strain over fresh ice into your fancy glass or your rocks glass.


Double strain unless you want to be chewing on little bits of rind from the marmalade.

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Variations on how to serve the Gin and Tea Cocktail

This IS a cocktail made from TEA, of all things, preferably breakfast tea, so use the tea you like. I used a potent breakfast tea that I let steep extra long, and left the teabag in while it was cooling. This lends more oomph to the subtle flavor of tea in the finished product.

Use the glassware that you like. I chose a fancy glass because I could, I don’t see why you can’t use a teacup, coffee mug, or whatever you have around.

Gin and Tea Cocktail
Gin and Tea Cocktail

I have read that you can also make this Gin and Tea quite quickly in the marmalade jar itself. When you find that you are about done with your marmalade, put your ingredients and ice into the jar and shake. If you are particularly wild, drink straight from the jar.

This recipe also works when served hot. Although, when it’s cold and you allow the flavors to settle in your glass, they become quite smooth and more obvious. It just takes a minute.

The photos show a dehydrated mandarin as the garnish, you could dehydrate your own orange, or use a twist to garnish.

I like this recipe as it throughs some quiet flavors and pays homage to the history of gin and England’s role in making gin a household name. Even if there were some major hiccups along the way.


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