Earl Grey Blackberry Spritz

An easy to make refreshing take on Earl Grey, with a blackberry twist. Perfect for the last of the summer sun with a nod to Autumn.

Earl Grey Blackberry Spritz



Time to Make

30 minutes


Earl Grey


Earl Grey Teabags

For this blend, our Tea Masters balance teas from East Africa and India. They use a high proportion of quality Kenyan leaves to give the brew its lively, brisk flavour. Our exclusive bergamot flavouring is then added to enhance the tea with its exotic citrus fragrance.

Earl Grey Tea - Teabags


For the iced tea

6 Ahmad Earl Grey tea bags

2 litres of boiling water


For the Vanilla sugar

200g Caster Sugar

1 vanilla bean [optional]

1 tbsp vanilla extract


For the Blackberry Shrub

200g blackberries and extra to garnish

200g Vanilla Sugar

200ml Water

Zest of 1 lemon

150ml red wine vinegar

1 tbsp balsamic vinegar

Sprig of rosemary


To garnish 


Frozen berries [optional]

Sprig of rosemary as a stirrer


  1. Start by brewing your Ahmad Tea Earl Grey for 3-4mins and allow to cool. Remove the tea bags and chill in the fridge for 3-4 hours or overnight.
  2. Make vanilla sugar by mixing the sugar with vanilla extract and scraping the vanilla from a pod until you have a flavoured sugar.
  3. In a small saucepan cook the blackberries with water, vanilla sugar, lemon, vinegar and rosemary for 5-6 mins on a high heat.
  4. Next strain the blackberry shrub in fine sieve with a sheet of muslin or cheesecloth. Allow to cool and chill before serving.
  5. For the cocktail pour a large shot 50ml of the blackberry shrub into a glass over ice and top up with iced Earl Grey tea. Finish with a splash of tonic water to spritz up your tea on the rocks and garnish with a frozen blackberry and a sprig of rosemary.