Treaty Of Paris
The Treaty of Paris is a cocktail I’ve been wanting to make for a couple years now, and I finally have gotten around to it. This cocktail was invented by Griffen Lawler, the assistant manager of Cafe on the Green, at The Four Seasons Dallas. I’ve worked with Earl Grey in a lot of my cooking (like my cupcakes or Victoria sponge) , but never with a cocktail.
This drink is relatively easy, except you do have to make your own syrup. Well, I don’t think they make a pre-packaged version of Earl Grey syrup. That being said, it is extremely easy, and here’s how to do it.
Fill a pot (I’m actually using my Bosnian džezva since it makes a perfect 1/2 cup amount of syrup) with a half a cup of water. Once it starts to boil add in high quality Earl Grey tea. The original recipe calls for tea bags, but if you have better quality I suggest going for it, the oils bring out a much better flavor. I picked mine up from Dilmah while in Sri Lanka, but luckily they export all over the world.
Once the tea has steeped in the boiling water for a few minutes start adding the half cup of sugar. I do it a tablespoon at a time until it is all dissolved. Then just pour into a resealable jar and let come to room temperature.
Treaty of Paris Ingredients
This recipe is basically a brandy sour with the addition of a champagne float. I’m not usually a fan of brandy, so I didn’t go out of my way to buy a super expensive one. In my opinion, as long as it’s drinkable on its own, it’s good enough to be in a cocktail.
1 ½ oz or 45 ml Brandy (the original calls for Cognac, but regular brandy is fine).
1 ¼ oz or 37.5 ml Earl Grey Tea Syrup
3/4 oz Lemon Juice
1 Egg White
A float of Champagne (1-2 oz, depending on the size of your glass)
In a cocktail shaker add all the ingredients except for the champagne. Give a quick dry shake, then add ice and shake hard for about 30 seconds. Double strain into a cocktail glass, garnish with powdered Earl Grey tea (not necessary, I won’t do this the next time I make the drink) and a Lemon Peel (not in the original recipe, but I felt it was a better addition than the tea powder).
The Treaty of Paris
- Cocktail Shaker
- 1.5 oz Brandy 45 ml
- 1.25 oz Earl Grey Tea Syrup 37.5 ml. Instruction for homemade below
- .75 oz Lemon Juice 22.5 ml
- 1 small Egg White
- 2 oz Champagne possibly less, depends on how big your cocktail glasses are.
Earl Grey Tea Syrup
- In a pot begin to boil a half cup of water. When boiling add the earl grey loose leaf tea and let boil for a minute. Then add in half a cup of sugar and stir until it is all dissolved. Strain the liquid into a jar and allow to cool to room temperature.
Treaty of Paris
- Add all ingredients to a cocktail shaker except the champagne and give a dry shake for a few seconds to emulsify the egg white.
- Add some ice cubes to the shaker and wet shake hard for 30 seconds.
- Double strain into a chilled cocktail glass and carefully pour champagne until the foam reaches the top. It is best to pour the champagne by the side of the glass so it doesn't disturb the nice foam layer.
- Garnish with Earl Grey Tea Powder (original recipe) or a lemon peel (my recommendation).
The Treaty Of Paris Cocktail
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