2 oz Beefeater 24 Gin1 oz Lillet Rouge
1/2 oz Lapsang Souchong Tea Syrup
Shake with ice and strain into a cocktail glass. Garnish with a lemon twist. Recipe was provided by the bartender serving it, although I found a 1 1/2:1:1/4 recipe in one of the books they handed out.
Wednesday night at Tales of the Cocktail, we went to two back-to-back events. The first was the Beefeater event held at the Contemporary Arts Center in New Orleans, and they decided on a Alice in Wonderland theme. The ladies pictured to the left were handing out small ampules filled with what I believe was Lillet-Gin cocktail and tagged with a "Drink Me" note. Sticking to the theme, they had a crazed Madhatter, an in-drag Queen, and a tea part of sorts. My favorite drink of the night was one created by Tim Stones, the Beefeater Brand Ambassador. His Lapsang Martinez recipe featured a smokey tea syrup that paired rather well with the tea flavor-laden Beefeater 24 Gin. Indeed, smoke and grape notes filled the sip, and gin botanical notes rounded off the swallow. Sounds too simple to be great, but I was pleased enough to repeat the experience a second time later that evening.
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2 comments:
What's the recommended preparation for the tea syrup?
The way I like to make my tea syrups is to make them strong -- like the amount of tea for 6-8 oz but use only 4 oz of boiling water. Let it steep 5 minutes and remove the tea. Then mix in 4 oz of sugar. Stir to dissolve; usually makes around 6 oz total. Scale up as need be.
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