Earl Grey Martini
Has anyone tried The Earl Grey marTEAni by Audrey Saunders?
I am excited about the raw egg white which creates a fizz.
The recipe is as follows:
3/4 ounce fresh lemon juice
1 ounce simple syrup (1:1 sugar-to-water ratio)
1 1/2 ounce Earl Grey tea–infused Tanqueray gin (see recipe below)
1 egg white
Garnish: lemon twist
Measure all the ingredients into a mixing glass. Add ice, and shake hard to a 10-second count. Strain into a chilled martini glass, 1/2 rimmed with sugar, and garnish with a lemon twist.
Earl Grey Tea–Infused Tanqueray Gin
1 750 ml bottle of Tanqueray gin (for its flavor and high proof)
4 tablespoons loose, Earl Grey tea
Measure tea into bottle. Cap and shake, and let sit at room temperature for 2 hours. Strain through a fine sieve or coffee filter into a bowl. Rinse out bottle to remove loose tea, and pour infusion back into clean bottle. Will store indefinitely refrigerated.
I don't mean to switch the topic, but with lack of direct messaging on CH I am going to go ahead. I am hosting a party comprised of people who do not have much exposure to cocktails. Do you have any recommendations? Less booze-intense but more towards being.. accessible.
@ Deet13, Yarm, JMF
Try this recent thread: http://chowhound.chow.com/topics/833858 for some non-boozy drink suggestions.
There are a lot of accessible drinks- traditional sours made with real, fresh juice (daiquiris, margaritas, whiskey sours, sidecars, etc) are classics and the ratios can be easily adjusted.
A more obscure easy drinking one I tried last night is the Petit Zinc (I used Robert Hess's recipe- 1 oz vodka, 1/2 oz Cointreau, 1/2 oz sweet vermouth, 1/2 oz seville orange juice (or use some lemon/some orange if no seville oranges available). I normally avoid vodka as it is uninteresting, but this drink is approachable yet not boring, since it has some herbal notes from the sweet vermouth; it's somewhat sweet and quite tasty.
The Martinez has also gone over well with some of my friends who don't like boozy drinks- sweet vermouth, gin, orange bitters and maraschino liqueur. All alcoholic ingredients, but it doesn't taste heavily alcoholic and it's on the sweet side.
I am a big fan of aperitif-style cocktails. They use aromatized and fortified wines which are half the strength (or less) of most liquors and many liqueurs. A few examples:
Board of Directors
1 1/2 oz (Noilly Prat) Dry Vermouth
1/2 oz Lemon Juice
1/2 oz Green Chartreuse
1/4 oz Honey Syrup (2:1)
Shake with ice and strain into a cocktail coupe. (I added a lemon twist when I made mine)
1 1/2 oz Dry Sherry
3/4 oz Dry Gin
1/2 oz Benedictine
Stir with ice and strain into a cocktail glass. Garnish with a lemon twist
1 oz Dry Sherry
1 oz Dry Vermouth
1/4 oz Triple Sec
1/4 oz Maraschino Liqueur
1/4 oz Lemon Juice
1 dash Orange Bitters
1 dash Angostura Bitters
Shake with ice and strain into a small wineglass with a sugar-coated rim. Garnish with a wide lemon peel looped around the inside of the glass' opening.
1/4 Pimm's #1 (1 oz)
1/4 Swedish Punsch (1 oz)
1/2 Dry Vermouth (2 oz)
1 dash Lemon Juice (1/8 oz)
Shake with ice and strain. I added ice cubes and a lemon twist.
Those drinks sound good to me, which makes me wonder how "accessible" they are. ;)
I'm fond of Batidas for mainstream guests. A basic formula is 2oz cachaca, .5-2oz liqueur of your choice, quantity depending upon how sweet it is, .5oz lime. Add soda if you want to cut the alcohol. Accessible and out-of-the-ordinary.
Or a Mojito, if it suits the weather.
www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community
If I were serving cocktails to newbie cocktail drinkers, I'd probably go with whiskey or gin based sours, old fashioned cocktails (London dry gins, and silver rums work as well as whiskey in these), and highballs.
KISS (Keep It Simple, Stupid) is often best when it comes to making drinks for new drinkers, especially if you're new to making the drinks yourself.
That sounds like a pretty interesting drink.
Now pardon me while I whip out the Star Wars fanboy/cocktail snob hat. ;)
"That's no moon/martini, it's a space station/ Earl Grey Sour!!"
If you were to pour the concoction into a highball glass, and top it off with some soda water, you'd end up with an "Earl Grey Fizz".
It's not a Martini, it's a MarTEAni! Even so, calling it a Martini wasn't as horrendous in cocktail drinkers eyes when this drink was created back in 2005.
I had one at a local bar (Green Street, Cambridge, MA) to get into the mood for the tea-themed Mixology Monday event I was hosting on the web. While I had the recipe and could have made it myself with a scaled down infusion volume, it felt good to have someone else do all the work.
The tea infusion adds some delightful bergamot flavors to complement the lemon and enough tannins to dry out all the sweetness in the swallow. The egg white donates a great creamy smooth mouthfeel that mellows out the flavors quite well. Overall, definitely a nice twist on the Gin Sour with the extra orangy flavors pushing it to White Lady territory somewhat.