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Phantom Orchard
AI-generatedChallengingCoupe
A silky, fog-like sour where gin's botanicals and tea's tannins wrap around lime like ivy climbing a garden wall at dusk.
Ingredients
- ◆1 1/4 oz gin
- ◆1/2 oz white rum
- ◆3/4 oz lime juice
- ◆1 oz cold tea
- ◆3/4 oz baileys
- ◆1 dash angostura bitters
Method
- 11. Chill a coupe glass by filling it with ice water and setting aside.
- 22. Combine gin, white rum, lime juice, cold tea, and angostura bitters in a shaker with ice.
- 33. Shake hard for 15 seconds until the shaker is frostbitten.
- 44. Discard the ice water from the coupe and double-strain the mixture into the glass.
- 55. Slowly float the Baileys over the back of a spoon so it rests as a cloud on the surface.
- 66. Serve immediately without stirring to preserve the layered effect.
PRO TIP
Use a strongly brewed black tea cooled to fridge temperature — the tannins act as a backbone that keeps the Baileys float from curdling when it meets the citrus.
Garnish — lime wheel rested on the Baileys float
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