[mochi flip]

1 1/2 oz Plymouth Gin
3/4 oz Honey Syrup (1:1)
3 dash Housemade Tea Bitters
1 Egg

Shake once without ice and once with. Double strain into a rocks glass and garnish with lemon oil from a twist.

Two Wednesdays ago, Andrea and I went down to Deep Ellum for dinner where bar owner Max Toste was behind the stick. When we asked him what was new, he stated that he was quite proud of his new tea bitters recipe. The bitters are an infusion of the rather smoky Lapsang Souchong and other black teas, lemon and orange peel, and honey in a rye whiskey base. Upon inquiring what he had come up with using these bitters, he listed a few, and a rather simple flip idea to highlight the bitters seemed most appealing.
The lemon twist provided most of the aroma to the drink. The sip contained the honey and black tea flavors while the swallow was filled with the smokiness and gin notes. Indeed, with the simple ingredients list, the bitters shone through rather well. While discussing my thoughts about the drink with Max, he aptly commented that the flip reminded him of Japanese green tea Mochi ice cream desserts.