Even though I’m still going to use 1800 Blanco Tequila in plenty of margaritas and palomas, I also wanted to try experimenting with some new flavors. So, I got excited when I saw that this recipe for a Berry Sparkler from 1800 called for earl grey syrup. I made the syrup by letting three tea bags steep in the sugar and hot water mixture for about 5 minutes. I was also confused by 1800 using a picture of the cocktail in a coupe, but then writing to strain into a Collins glass filled with crushed ice. I ended up making it both ways, but preferred my pictures in the coupe glass.

After making the Berry Sparkler in the martini style and with crushed ice, I can see why both methods are mentioned in the recipe. While martini style is still drinkable, the agave and vanilla notes are slightly overpowering. But, the addition of crushed ice adds just enough extra dilution to improve the balance of flavors. The lemon juice and tequila are the dominant flavors, while the earl grey syrup and raspberries enhance the cocktail with a subtle fresh, herbal quality. I think I’ll try to give the syrup a stronger tea flavor when I make another batch.