Wednesday, June 26, 2013

[golden temple fizz]

1 oz Campari
1 oz Peychaud's Bitters
1 oz Combier Pamplemousse Liqueur
1 oz Lime Juice
1/4 oz Yuzu Juice
1/2 oz Simple Syrup
1 Egg Yolk

Shake once without ice and once with ice. Strain into a Collins glass, top with 2 oz soda water, and add a straw. Garnish with a grapefruit twist-cherry flag.

One of the drinks Andrea had at Sichaun Garden II was a bitter-citrus Golden Fizz that featured a bit of yuzu juice in the mix. Bartender Ran Duan did not have a name for it yet, so in the meanwhile, I dubbed it after a temple in China built during the Ming Dynasty with lots of copper (not gold).
The grapefruit twist in the garnish joined up with the aromas from the grapefruit liqueur and Campari. Next, a creamy sip let through some of the bite from the citrus, and the swallow showcased the Peychaud's-Campari herbal and spice notes as well as grapefruit peel flavors.

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