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Tea time flip
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Ingredients
For the infused gin:
- 500ml gin
- 2 tbsp loose leaf earl grey tea
- 225g sugar
For the flip:
- 2 tsp egg white powder
- 2 tbsp warm water
- Ice
- 20ml fresh lemon juice
- 25g simple syrup, recipe follows
- 0.75 tsp maraschino syrup
- 1 lemon twist
For the simple syrup:
- 250ml water
- 200g caster sugar
Method
How to make Tea time flip
For the infused gin:
1) Put the gin and earl grey tea in a non-reactive container; stir to combine. Cover and set aside to steep for 1 hour.
2) Strain without pressing down the leaves. The infused gin will keep, covered, for up to 3 weeks.
For the flip:
1)
Technique:
Whisk
Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor.
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Whisk
the egg white powder and warm water in a small bowl until smooth and frothy.
2) Fill a cocktail shaker two-thirds full of ice and add 45ml of the infused gin, the lemon juice, simple syrup and the egg white mixture. Cover and shake vigorously until thoroughly mixed and chilled, about 30 seconds (in general, the drink is ready by the time the shaker mists up).
3) Fill the bottom of a martini glass with maraschino syrup. Strain the cocktail into the glass to float on top of syrup. Drop in the lemon twist. Serve.
For the simple syrup:
1) Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.)
2) Allow to cool to room temperature and store in a sealed container in the refrigerator for up to a month.
Serving suggestion: Chilled cocktail glass
