Charles Joly of Aviary in Chicago presents a pot of Earl Grey tea beside this cold cocktail, dropping dry ice into the tea to create a cloud of aromatic steam. Even without the tableside theatrics, the home version is wonderful. This recipe first appeared in our November 2014 issue with the story Vermouth on the Rise.
Ingredients
- 2 sticks cinnamon
- 1⁄2 cup sugar
- 1 tsp. loose blood-orange tea
- 1 1⁄4 oz. gin
- 3⁄4 oz. scotch
- 3⁄4 oz. vermouth (preferably Atsby Armadillo Cake)
- 1⁄2 oz. brandy (preferably Mandarine Napoléon)
Instructions
Step 1
Boil a cinnamon stick and ½ cup water in a 1-qt. saucepan. Stir in sugar; cook until dissolved, 1–2 minutes. Remove from heat and add blood-orange tea; let steep 5 minutes, then strain syrup and let cool. Stir ¾ oz. of the syrup, 1½ oz. water, gin, scotch, vermouth, and brandy, in an ice-filled shaker. Strain into a teacup; garnish with a cinnamon stick.
- Boil a cinnamon stick and ½ cup water in a 1-qt. saucepan. Stir in sugar; cook until dissolved, 1–2 minutes. Remove from heat and add blood-orange tea; let steep 5 minutes, then strain syrup and let cool. Stir ¾ oz. of the syrup, 1½ oz. water, gin, scotch, vermouth, and brandy, in an ice-filled shaker. Strain into a teacup; garnish with a cinnamon stick.
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