'Sweet Tea' Sour

By • October 18, 2014 0 Comments

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'Sweet Tea' Sour


Author Notes: An easy and elegant spin on a classic drink that serves as an anytime pick-me-upTrent Pottala

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Serves 1

  • 2 ounces Rittenhouse Rye Whiksey
  • 1 ounce Earl Grey Simple Syrup
  • 1 ounce Lemon Juice
  • 1 Egg White
  1. For simple syrup: Combine 1 cup sugar and 1 cup water in a saucepan and bring to boil. Add 1 tablespoon of loose earl grey tea, and a few sprigs of lavender if available. Let steep for 20 minutes. Strain, cool, and bottle.
  2. For cocktail: Combine whiskey, syrup, lemon juice, and egg white in a shaker. Forcefully dry shake for ~15 seconds. Fill shaker with ice and shake for another 15 seconds – a beautiful egg cocktail should nearly have a head of froth as opposed to just a small layer on top. Strain into a chilled coupe or cocktail glass.

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