The Forsyte Cocktail


The Forsyte

The Forsyte is a new classic. This drink should appeal to those fond of Negroni and Manhattan cocktails due to its robust composition and balanced citrus notes. Antonio’s initial inspiration behind the cocktail was a more basic ‘Tom Collins’ but he decided to craft a more complex version that would still tantalize the taste buds of a wider audience.

Notes from Antonio Lara, Bartender at Hotel Americano New York:

“From The Botanist gin and its exotic collection of botanicals and fine ingredients, we have derived a new modern classic. The Forsyte will lend new meaning to John Galsworthy’s “Indian Summer of a Forsyte” by depicting an array of autumn flavors and aromas.

Tealeaves’ Flowery Earl Grey infusion enhances the gin’s citrus and floral notes that gives The Forsyte its literary presence. To round the fresh flavors of grapefruit and Meyer lemon is the spiced syrup, and finally, Cardamaro Amaro contributes to the cocktail with a delightful warm nutty finish.

As you welcome the brisk of fall and the upcoming holidays – congregate, enhance and flame your inner self with The Forsyte…and start your next chapter.”

[[ recipeID=recipe-8kq8bley4, title=The Forsyte ]]

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The Forsyte

Antonio Lara of Hôtel Americano shakes things up with a delicious TEALEAVES cocktail, The Forsyte. Made of artisanal gin, hand-crafted tea leaves, and citrus, The Forsyte is an homage to “The Forsyte Saga” by Nobel Prize-winning English author John Galsworthy. Antonio has worked for famed chefs that include Douglas Rodriguez, Bobby Flay, and Danny Meyer, who have always inspired him to stay creative behind the bar.

Servings: 1

Keywords: Cocktails, Mixology, Gin

  • Prep Time: 25 mins
  • Cook Time: 0 mins
  • Total Time: 25 mins


The Forsyte

  • 1 ¼ Oz. TEALEAVES Flowery Earl Grey Infused Botanist Gin (see recipe below)
  • 1 Oz. Cardamaron Amaro
  • 1 ¼ Oz. Fresh Meyer Lemon Juice or Fresh Lemon Juice
  • 1 Oz. Fresh Grapefruit Juice
  • ½ Oz. Spiced Syrup (see recipe below)
  • 3 Dashes Grapefruit Bitters
  • Flamed Orange Peel, For Garnish

TEALEAVES Flowery Earl Grey Infused Gin

Spiced Syrup

  • 8 Oz. Raw Sugar
  • 5 Oz. Water
  • Zest of Meyer Lemon or a Regular Lemon
  • 2 Diced Kumquats (substitute: Zest of 1 Orange)
  • 2 TEALEAVES Lemon Verbena Leaves (shredded)
  • 4 Whole Allspice (Crushed)
  • 1 Pinch Grated Nutmeg


The Forsyte

  1. Add cocktail ingredients into mixing glass.
  2. Add ice into the mixing glass and stir.
  3. Double strain the chilled cocktail into a sipping glass.
  4. Add orange peel for garnish, ignite, and rim the glass for a finishing touch.

TEALEAVES Flowery Earl Grey Infused Gin

  1. Add 1 Oz. of TEALEAVES Flowery Earl Grey Loose Leaf to every 8 Oz. of The Botanist gin.
  2. Steep tea for 24 to 48 hours.

Spiced Syrup

  1. In a small sauce pan heat 5 Oz. of water at medium heat for 3 minutes.
  2. Add 8 Oz. of raw sugar and stir continuously for 2 minutes until sugar dissolves.
  3. Add the rest of ingredients and lower to low heat.
  4. Cook for 10 minutes more, stirring every 2 minutes.
  5. Let the syrup cool down to room temperature for 1 hour.