Improved MarTEAni

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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.

Improved MarTEAni

  • 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.

Brunch Bonanza: Jaune Jaune Fizz

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Welcome to Brunch Bonanza. The segment where we talk about brunch cocktails!

Now here’s a fizz I can really get behind, in front of, underneath…AHEM. In the Brunch tradition of having a Fizz with a Whole Egg, here’s a floral, citrusy, honey filled wonderland. The *French word for yellow is “jaune” and so the Jaune Jaune Fizz has two yellow ingredients in it: Chartreuse Jaune and Lemon Juice. To this add Gin, a Whole Egg, Honey Syrup and well, I’m over the La Lune! Let’s have at least two of these at Brunch, mmmk?

Jaune Jaune Fizz

  • 1 oz London Dry Gin (Mayfair used here)
  • 3/4 oz Chartreuse Jaune
  • 3/4 oz Lemon Juice
  • 1/2 oz Honey Syrup
  • 2 dashes of Orange Bitters
  • Whole Egg
  • Soda
  • Lemon Peel

In tin combine Gin, Chartreuse, Lemon Juice, Honey Syrup, Bitters and Whole Egg. Dry Shake until your arms are about to fall off. Add ice and shake again for at least 20 seconds. Add around 1 oz Soda to Collins glass, then double strain contents of tin into glass. Add ice to glass and top with soda. Express Lemon Peel and garnish. Cheers.

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Lusciousness in a glass. Can’t stop the FIZZ.

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WOOOOOO.   

*If you’ve noticed, I absolutely love French liqueur and aperitif flavours. Love them, love them, love them forever.