photo by Virginia Linzee. Makeup Artist extraordinaire.
While at a lady Tea Party for ladies today, I made my own improved version of Pegu Club’s MarTEAni. This is already a fantastic cocktail and my improvements simply consist of using a Whole Egg instead of Egg White and adding St-Germain.
- 1 1/2 oz Black Tea Infused London Dry Gin*
- 3/4 oz St-Germain
- 1/2 oz Lemon Juice
- 1/2 oz Simple Syrup
- Whole Egg
- Lemon Peel
In tin, combine Gin, St-Germain, Lemon Juice, Simple Syrup and Egg. Dry shake vigorously for appoximately 30 seconds to emulsify egg. Add ice and shake vigorously again.
*Black Tea Infused London Dry Gin: place approx 1/4 cup of loose tea into a 750ml Bottle of Gin. Shake, then let sit for approximately 2-3 hours occasionally shaking. Strain and bottle.
Welcome to Brunch Bonanza. The segment where we talk about brunch cocktails!
First off, let me say, I will take ANY excuse to have an egg drink. I looooove egg drinks. They are smooth, nutritious, creamy and delectable. They are also pretty dangerous, meaning that I want to drink several of them in a row.
There’s a long history to flips and egg drinks, even dating back to Harry Johnson’s Bartender’s Manual in 1882. If you get the chance, read it. Just the section about how to set up the bar and make customers feel welcome is inspirational. This particular cocktail is my variation on the Rattlesnake Cocktail from the Savoy Cocktail Book.
- 2 oz Gin
- 3/4 oz Lemon Juice
- 3/4 oz Simple Syrup
- Pernod Rinse
- Whole Egg
- Peychaud’s Bitters
Rinse coupe with Pernod and chill glass. In tin, combine Gin, Lemon Juice, Simple Syrup and Egg. Shake the shit out of it for around 20 seconds or until egg has emulsified (this is called a Dry Shake). Add cracked ice and shake again vigorously. Double strain into coupe. Drop a few drops of Peychaud’s Bitters on top of the beautiful egg foam and swirl them around with a toothpick.
Enjoy and Happy Brunching to you all!