photo by Jennifer Hess
Jen and I dine out a lot, and one thing I want to discuss in this space is the cocktail menus in the restaurants we frequent.
We’ve all been to eateries that don’t have a full bar; they’re beer and wine only or–horrors!–they have no liquor license at all.
Worse, in some ways, are the places that serve spirits but fail to train their staff on how to sell, mix, or serve cocktails. You ask for anything more complicated than a martini, cosmo, or gin-and-tonic, and the waitron squints at you and says, “We don’t serve that here.”
With that in mind, it’s always fun to find a place where the owners think as much about the bar as they do the kitchen. Over at the blog The Art of Drink, Darcy’s been writing about his experiences in managing the bar at a new restaurant, Mint. It’s fun and interesting to watch how Darcy has crafted a good cocktail menu for his customers.
I promised Dana, of the late Number One Hit Song, the recipe I used for my home version of Pegu Club‘s Earl Grey Marteani. It’s important to note that Audrey Saunders and her staff infuse gin with loose tea leaves. I did not do this. Instead I used some cold Earl Grey tea that we had previously brewed, and shook that up with the other ingredients.
After the break is my recipe, adapted from Difford’s Guide to Cocktails, but I should also link out to Gary Regan’s adaptation of this fine drink. Regan goes to the source and does the infusion; his article contains instructions and tips for doing the infusion at home.
So you can mock it up like I did, or you can go balls out like Audrey and Gary.
Earl Grey Marteani
This recipe makes two 5-oz. drinks.
- 3 oz. gin
- 2 oz. strong, cold Earl Grey tea
- 1 oz. fresh lemon juice
- ¾ oz. simple syrup
- 1 egg white
Technique: Shake over ice and strain into a chilled cocktail glass.
I didn’t quite get my act together in time for this edition of Mixology Monday. I actually have a drink recipe in mind that I tested out in a small shot-sized batch last night, but there’s a certain ingredient I need to procure more of before I can mix up full glasses.
I’ll probably just post it later this week.