Mayfair High Tea Gin introduces Earl Grey and white tea to a juniper-led London Dry Gin. Rose petals, coriander and angelica complete the published botanical profile, and the gin is bottled at 44% vol. Earl Grey brings bergamot oil into the distillation, linking the familiar tea aroma with a dry gin structure.

Bergamot gives the nose a fragrant citrus lift, followed by rose rather than overt sweetness. Juniper remains firm beneath the tea, while coriander extends the citrus impression. White tea contributes a delicate leafy character and helps give the aroma a quieter, more polished finish.

The palate is dry but has a smooth, almost velvety texture associated with the bergamot oil. Angelica provides an earthy counterpoint and a faint liquorice nuance. Rose and tea remain measured, allowing the juniper to lead the finish instead of turning the gin into a floral infusion.

A clean Indian tonic preserves that balance. Bergamot peel and a few food-safe rose petals repeat the two most distinctive notes without crowding the glass. Serve over clear ice, use very few petals and stir gently so their perfume stays behind the citrus rather than ahead of it.

The recipe works because tea is treated as part of the botanical structure rather than as an added flavour after distillation. Earl Grey supplies aromatic oil, white tea shapes texture, and the familiar gin botanicals provide dryness. This keeps the reference to afternoon tea recognisable but controlled. The tea character becomes more evident as the drink slowly opens.