Italicus Cocktail - A Bergamot and Camomile Gin Sour

Step 1

Pour freshly boiled water into a pan containing the tea and let steep for 5-10 minutes

Step 2

Either remove the teabag or, if using loose tea, strain through a sieve. Add sugar and heat to dissolve, then let cool

Step 3

Decant into a bottle and keep refrigerated for up to 3 weeks

Step 4

Pour all ingredients into a cocktail shaker and dry shake (without ice) for 30 seconds

Step 5

Add ice and shake for another 30 seconds

Step 6

Strain into a cocktail glass, garnish with a dehydrated lemon wheel (or spirals of orange or lemon zest) and serve

Step 7

Thinly slice 1 or 2 lemons (1/4cm thick) and lay them onto an oven-proof wire rack suspended over a baking sheet

Step 8

Bake at 60C/ 120F for 5-6 hours (turning over every 90 minutes) until completely dried out

Step 9

Set aside to cool then store in a sealable glass jar for up to 1 month