Perched 25 floors above Melbourne, the newly reopened Langlands introduces a refreshed dining experience with a culinary direction centred around flame. Complementing the menu is a thoughtfully curated beverage offering by Rosie Kim, including the Empress, a vibrant cocktail combining bright citrus, pineapple and the delicate botanical notes of Earl Grey, finished with a light, aromatic foam.
LifestyleEmpress Cocktail from Langlands
Next ArticleEmpress Cocktail from Langlands
02 November 2026
Ingredients
Empress Cocktail
- 30ml Dutch Rules Vodka
- 15ml Chambord
- 30ml pineapple juice
- 30ml Earl Grey syrup
- 20ml lemon juice
- Earl Grey foam, to finish
- Ice, for shaking
Earl Grey Syrup
- 100ml hot water
- 5 Earl Grey tea bags
- 50g white sugar
Earl Grey Foam
- 100ml Earl Grey tea
- 3g lecithin powder
Method
Earl Grey Syrup
- Steep the Earl Grey tea bags in 100ml hot water until strong and aromatic.
- Remove the tea bags, then add the sugar and stir until completely dissolved.
- Allow to cool before using.
Earl Grey Foam
- Brew the Earl Grey tea and allow it to cool.
- Add the lecithin powder and blend until completely dissolved.
- Position the hose of a fish tank air pump just below the surface of the liquid.
- Switch on the pump to create a light, delicate foam on the surface.
- Set aside until ready to garnish.
Empress Cocktail
- Add the vodka, Chambord, pineapple juice, Earl Grey syrup and lemon juice to a cocktail shaker filled with ice.
- Shake vigorously until well chilled.
- Double strain into a chilled Tulip Flute or Nick & Nora glass.
- Gently spoon the Earl Grey foam over the cocktail just before serving.
To Serve
Serve immediately, garnished only with the delicate Earl Grey foam.
langlandsrestaurant.com
@langlandsmelbourne
Hyatt Centric Melbourne
Level 25, 25 Downie Street
Melbourne, VIC, 3000
