Tuesday, February 18, 2020

earl grey angel

2 oz Angel's Envy Bourbon
1/2 oz Lustau Amontillado Sherry
1/2 oz Averna
1/4 oz Cinnamon Syrup
1 dash 18.21 Earl Grey Bitters (*)

Build in double old fashioned glass, add ice, and stir. Garnish with a spritz of 18.21 Earl Grey Bitters.
(*) Perhaps a strong two hour Earl Grey tea infusion in Angostura (or other aromatic) Bitters would work in a pinch. Or a short infusion into vodka or grain neutral spirits and later blending it 50:50 with Angostura Bitters. The 2 hour time point was taken from Audrey Saunder's Earl Grey MarTEAni recipe.
Two Tuesdays ago, I headed down to Backbar in Somerville and was lured in by their drink of the week, the Earl Grey Angel, that sounded like a delightful Black Manhattan riff. The name reflected the key aromatic accent that also entered into the swallow: 18.21 Earl Grey Bitters. If these are unavailable in your market, a short but strong infusion of said tea leaves into Angostura Bitters would work in a pinch to get those great bergamot citrus notes along with the tea black accents. In the glass, the Earl Grey Angel proffered bergamot aromas along with dark and nutty notes to the nose. Next, a grape and caramel sip descended into Bourbon, nutty, and herbal flavors on the swallow with a pleasing cinnamon and tea tannin finish.

1 comment:

Nicole said...

Ooh, I just made cinnamon syrup yesterday for Davey Jones's Locker, now I know what I'm drinking tonight. :-)