Wednesday, May 1, 2019


1 1/2 oz Cognac (Camus VS)
3/4 oz Scotch (Cutty Sark Prohibition)
1 1/8 oz Lemon Juice
3/4 oz Earl Grey Tea
3/4 oz Honey (not syrup)
1 pinch Salt

Stir the honey until dissolved, add rest of the ingredients, shake with ice, strain into a cup or rocks glass with ice, and garnish with a lemon wheel.
Two Wednesdays ago, I turned to Maggie Hoffman's Batch Cocktails for another recipe that could be adapted to single size. The one that spoke out to me was Anna Moss' Greyscale that she crafted at La Moule in Portland, Oregon. Once built, this punch donated a lemon, black tea, and floral aroma to the nose. Next, lemon and honey swirled on the tongue, and the swallow tossed in Cognac, peat smoke, and black tea flavors with bergamot coming through on the finish.

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