The cocktail is taking your standard English Breakfast, served with milk and sugar, but it’s not hot, we’re serving it cold, with a little bit of a punch and a kick for a breakfast pick me up…We used the English Breakfast and made it into an ice sphere teabag. The longer you let it sit in the cocktail, the more the English Breakfast seeps out from the ice cube.

– Douglas Tyler, Mixologist,
Waldorf Astoria Beverly Hills