Monday, December 7, 2015

treaty of paris

1 1/2 oz Courvoisier VSOP Cognac (Foret VSOP)
1 1/4 oz Earl Grey Tea Syrup (1:1)
3/4 oz Lemon Juice
1 Egg White

Shake once without ice and once with ice. Strain into a coupe glass containing 2 oz champagne (Gruet Blanc de Blanc) and garnish with finely ground Earl Grey tea leaves.

After the Sailor's Swizzle, I decided to end the night with a recipe that I had spotted in Imbibe by Griffin Lawler of Café on the Green at the Four Seasons in Dallas. His treaty of Paris with the Earl Grey tea elements, lemon, and egg white reminded me of Audrey Saunders' Earl Grey MarTEAni. Here, besides having a brandy instead of gin base, the tea was in a syrup instead of an infusion and the drink was lightened with sparkling wine.
The Treaty of Paris began with a bergamot orange aroma with wine notes poking through the egg white froth. Next, a creamy carbonated sip displayed lemon and white wine flavors, and the swallow offered brandy, tea, and orange peel.

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