MxMo.to – Tea Cocktails

Welcome to this months MxMo, before we start a special thanks to Cocktail Slut for hosting. Schedules didnt permit as large a gathering in Toronto as we would have liked this month, but Rob Montgomery came through with flying colours with “God Save the King” aka “Royal Gin Fizz”

God Save the King with home made MacMonster Bitters

Adapted from the “Silver King” from Wylie Drufresne’s restaurant WD-50 in NYC. A deceptively simple drink that is truly greater than the some of it’s parts. The “Silver King” contained no tea, so I set about to add some. My first attempt of tea infused sweet vermouth was tasty, but lacked a little punch. Digging around the fridge I found a bottle of Lyles Golden syrup. Perfect (give it a try instead of regular simple syrup in your favorite recipe). Once the ratios were right, I added a few drops of vegetable based red food coloring to give the drink a nice royal glow.

60ml London Dry Gin (I used Brockmans but any top shelf will do)
30ml fresh lemon juice
30ml fresh lime juice
45ml Royal Red Sizzurp**
1 dash MacMonster ODB bitters
1 egg white (approx. 30ml)
30ml sparkling water
Orange slice (to garnish)

Combine first 6 ingredients in boston glass and fill with ice. Shake it like you mean it. Then shake some more. Strain over fresh ice in a collins glass. Top with sparkling water. Garnish with orange slice and a straw. Serves 1. Word.

**Royal Red Sizzurp

360ml Strong Brewed Earl Grey Tea
120ml Lyles Golden Syrup
30ml Sweet Vermouth (I used Martini)
6 drops veg based red food color
Combine in a small pot and warm slightly to speed dilution
Will keep in the fridge for 3 weeks before losing freshness.

You can reach Rob at www.themiller.ca where he presides over the bar, or also at kidcampari@gmail.com

If you twit, you can keep up to speed by following @kidcampari, @mcmasterlive, ar @bartenderone