The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

5 O’Clock Somewhere Friday:
The Bitter Brit

Photo courtesy of ONE Restaurant
Bitter Brit / Photo courtesy of ONE Restaurant

The taste of bergamot, known best to Americans as the predominant flavor of England’s Earl Gray Tea, takes gin to a whole other level of Spring. Just infuse a handful of the dry herb in a bottle of gin until it has the bergamot intensity you like (about 3 days for us) then strain before use.

Just like the other ingredients in this cocktail from [ONE] Restaurant in Chapel Hill, North Carolina(Cynar, agave nectar, and orange bitters), it will be easy to find more uses for the bergamot-infused gin, including a slightly fancier version of the Spring go-to, the gin and tonic. And you can find bergamot at many a health-food store, so take the initiative and get to infusing. Cheers.


The Bitter Brit
from [ONE] Restaurant, Chapel Hill, NC

Mentioned in this post: