We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

This original twist on the Gin Sour comes by way of one of the pioneers of the modern cocktail movement, Audrey Saunders of New York City’s Pegu Club.

  • 1 1/2 oz Earl Grey–tea-infused Tanqueray gin *
  • 3/4 oz Fresh lemon juice
  • 1 oz Simple syrup
  • 1 Egg white
  • Garnish: Sugar rim
  • Garnish: Lemon twist
  1. Take a chilled coupe glass, half-rim it with sugar and set aside.

  2. Pour all ingredients into a shaker without ice and dry-shake vigorously (at least 10 seconds).

  3. Add ice and shake again.

  4. Strain into prepared coupe.

  5. Garnish with a lemon twist.

  6. *Earl Grey tea-infused Tanqueray gin: Add 4 tbsp Earl Grey tea leaves into a 750 mL bottle of Tanqueray gin (or other high-proof dry gin), cap and shake. Let sit at room temperature for at least 2 hours. Strain the infused gin through a coffee filter into a separate container. Rinse out bottle to remove loose tea, and pour gin back into clean bottle. Can be stored indefinitely if refrigerated.


Watch the video: How to make a Nutella Martini. Cocktail Recipes


Previous Article

Smoked salmon salad

Next Article

Whisky Contardo