February 2022

Top brandies that bartenders should be mixing with right now.  

 

There’s plenty to love about brandy. From its variety to its versatility, it is hard to get bored of this aqua vitae. That’s because brandy isn’t just for sipping after dinner with your pinkies up—it is a spirit that loves to buddy up with its cocktail-ingredient friends as a mixer. Seriously, brandy can easily finagle its way into any cocktail lover’s life.  

 

There are expertly crafted brandies from all over the world waiting to join your go-to spirits lineup. Let’s explore all the brandies you should be mixing with at your bar right now and why!

 

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Clos Martin Armagnac XO

It is hard to resist the depth of flavor in this Armagnac. The Clos Martin Armagnac XO has 15 years of age on it, yielding those nutty and toasty aromas that make it the perfect digestif. But this Armagnac still carries this fragrant juiciness that makes it an alluring addition to a Sidecar recipe.

 

 

Pierre Ferrand 1840 Original Formula  

As far as cognac goes, Pierre Ferrand is a reliable barman’s choice. Maison Ferrand offers an array of smooth, premium cognacs, all made with grapes from the Grande Champagne vineyards. These esteemed vineyards are considered the best of the best in cognac production, all due to their terroir. Grand Champagne’s chalky soil and maritime climate are behind the grapes that produce cognacs with more finesse. 

Maison Ferrand’s 1840 Original Formula is an ode to the bartenders of the 19th century, who were the first to get creative with mixing brandy. It’s based on an age-old recipe, producing a young brandy that is bold and high proof. No matter how you incorporate it, Ferrand’s 1840 Original Formula will be a respectful ode to the history of bartending and brandy.

 

 

Larsen Aqua Igenis Cognac

This cognac is made like no other brandy, literally. Larsen Aqua Igenis Cognac ages in steam-toasted barrels, an innovative practice patented by Larsen. The result—barrels that evoke deep and complex aromas, free of any smoky bitterness, that transform this brandy into pure elegance. Of course, there’s no issue in sipping this brandy alone. But, add it to your next Old-Fashioned, and watch your bar guests swoon.

 

 

Dartigalongue Dry Cellar 

Dartigalongue is one of the rare Armagnac Houses with “dry” cellars. Its dry cellar, located in the attics, is subject to wide temperature variations, from 104˚ in the summer to 38˚ in the winter. This produces eaux-de-vie with a pure, soft, and well-defined character. 

Single distilled in a traditional Armagnacais column still to 58%, aged a minimum of 2 years in local Gascon oak, and exclusively in a dry attic cellar, earning it the name “Dry Cellar.” The delicate aromas of vanilla, prune, and peaches, and the palate is very intense and concentrated, with marked notes of spice on the finish. Perfect base in any cocktail, particularly well mixed with tonic in a Highball, with Prosecco in a Spritz or as the base in a Negroni.

 

 

Argonaut Fat Thumb Brandy 

  

American brandy has long been a thing. But it wasn’t always appreciated. Thankfully, Argonaut out in California reminds us how American brandy is now a competitive member in the brandy world. This distillery admirably does everything ‘in-house,’ growing its own fruit all the way to aging its final distilled brandies. 

Of Argonaut’s three expressions, the Fat Thumb stands out as a dynamic mixing partner. It is a complex blend of seven different Alembic Pot and Coffey distilled brandies, all aged from 4 to 16 years. The result is a rich and luscious brandy with sinful spice notes. It is a friend to bold tiki cocktails or anything with a bitter edge.

 

  

Sempé 15 Year Armagnac 

Smooth and spicy, Sempé is an ode to the history of Armagnac. Its craftsmanship is clear from its color to its aromas to its graceful palatability. With a beautiful golden hue and lingering fragrance of cocoa and candied fruits, you’ll be already crafting ways to incorporate this Armagnac into your winter cocktail recipes. 

 

 

Bertoux Brandy

If this is a brandy created by a bartender then Bertoux must have some wizardly mixology science behind it, right? 

Well, that’s just it. This newcomer in the American brandy game is a perfect mixing agent at an incredible price. Bertoux is a very aromatic and refreshing brandy, with stone fruit, honey, and floral aromas. These elements make Bertoux a flawless pairing for light and easy drinks. Don’t overlook adding this brandy into your repertoire of fruity or bubbly cocktails, all year round.

 

 

Cognac Du Peyrat Organic Selection

A blend of young and lively cognacs; fresh and surprisingly round due to a special, fatty distillation process. Aromas are redolent of ripe juicy apricots with hints of tropical fruits. Rich and sweet in the mouth, flavors are pristine and focused with stone fruit, white tea, and fresh flowers. Smooth and balanced. Organic Selection is a great choice to drink on its own, but also shines as a base for cocktails.

 

 

H by Hine VSOP Cognac 

A friend of soda or a cocktail, H by Hine is a youthful addition to this Hine’s impressive Cognac lineup. 

The vitality of this VSOP is what makes it an amazing mixing brandy. It isn’t asking for sophistication, but more to be played with. You’ll notice this immediately once you get a whiff of its youthful aromas of caramel, vanilla, and orange zest. 

To get a little better grasp of H by Hine’s character, Hine gives an excellent analogy for its new and vibrant cognac on their site: “H by Hine is whimsical. If it were a young man, it would have the keen eye of Dick Diver in Fitzgerald’s Tender is the Night…”

 

 

Chateau D’Arton Armagnac Fine Blanche

Blanche Armagnac is one brandy that you need to be mixing with. And, Chateau D’Arton is the O.G. when it comes to this style of Armagnac. Before Blanche Armagnac was allowed in the Armagnac appellation, Chateau D’Arton created their own, calling it ‘Fine Blanche.’ This white brandy is made of the same grapes as D’Arton’s matured Armagnac, which are all grown in the mineral-driven soils of the Haut-Armagnac. 

Fast-forward to today, this unaged, unmatured Armagnac has shown how it is the ultimate substitute for your usual clear spirits. Mix it with tonic or make it a French Mule—you’ll love how blissfully this Blanche Armagnac suits any spritz-y drinks.

 

 

Lustau Solera Reserva Brandy 

We can’t talk about brandy without mentioning Brandy de Jerez. In Spain, this brandy has long been enjoyed mixed with soda or juice.  

What makes the Lustau Solera Reserva a must add to your bar is its complex flavor, coming from the aging in a solera system, traditionally used for sherry. This blending approach lends this brandy nutty and candied fruit aromas that make it just irresistible when incorporated into an amaro-based cocktail.

 

 

Never Sink Spirits Apple Brandy 

Clean and crisp just like the apples that made it, Never Sink Spirits Apple Brandy is a unique addition to any bar. Sourcing their fruits only from local organic and sustainable orchards in N.Y. state, Never Sink presents us with a white brandy with fascinating character. It is fresh, green, and earthy, a zesty complement to a punch or spritz. 

 

 

Cognac Monnet VS

Monnet VS cognac is masterfully blended from floral eaux-de-vie and slowly aged in Limousin oak casks for a minimum of two years. Sparkling gold in color, Monnet VS exudes aromas of fresh flowers and delicate spices with a soft touch of vanilla. On the palate, it reveals freshness and finesse, followed by a long, warm finish. Try it for a fresh and floral riff on classics.  

  

  

Delord Blanche Armagnac

Blanche is a new A.O.C. (Appellation d’Origine Controlée) approved in 2005. It represents a renaissance of traditional Armagnac eau-de-vie rekindled by the producers. Coming from the same Armagnac terroir, it is the result of a thousand-year-old savoir-faire of distillation. Delord’s Blanche is rich and fruity, strong, and round, and therefore can be consumed in a variety of ways: Pure, at room temperature, chilled or with an ice cube, just so you can appreciate the true beautiful flavors and roundness. With caviar, smoked fish and numerous desserts such as lemon tart, key lime pie, tart Tatin and lemon sabayon. In a variety of cocktails: it marries well with citrus flavors, red berries, kiwi, and chocolate. Use Delord Blanche as a replacement for vodka in any cocktail to add a depth of flavor.

 

 

 

The post Top 14 Brandies Perfect for Cocktails appeared first on Chilled Magazine.

Source: Mixology News

Celebrate National Pisco Sour Day with our tips to perfecting the perfect sour! 

Sours—a historic family of cocktails that are defined by a blend of a base spirit, acid or citrus, sugar, and occasionally egg white—are easy to make enjoyable, but difficult to perfect. A slight overpour of one element in this simple formula, and you can kiss the entire balance of your cocktail goodbye. Therefore, many cocktail critics use the Daiquiri (a rum sour) as one of the few litmus tests when evaluating a bartender’s ability to successfully execute cocktails—the sour isn’t very forgiving, and it showcases a bartender’s understanding of balance between sugar and citrus acid. 

 

The secret to creating a perfect one is dependent on an array of factors. Some questions bartenders typically ask themselves before crafting a sour to ensure they comprehend every detail they need to strike an impeccably balanced drink are: What’s the ABV of the base spirit, and does it contain any sugar (e.g., some rums, or Cognac)? Was the syrup made in a 2:1, or 1:1 ratio? And does this sour call for egg white? If so, do I need to adjust the acid? For your sour to achieve “perfect” status, these questions must be answered; otherwise, making the sour would be like trying to solve a math equation without all the variables. 

 

To help guide you towards crafting the perfect sour, whether it be a Margarita (technically a daisy, a subgroup within the sour family), Bee’s Knees, Gold Rush, or like, here are three key things to consider. 

 

Understand the relationship of sugar to citrus 

 

If there is one aspect of crafting a sour that you can’t afford to mess up, it’s understanding and measuring the balance of sweet and sour (acid). 

 

While nobody likes a “sweet” drink, sugar is an integral part of any cocktail. Not only does it balance bitter, sour, and spicy flavors, it also enhances certain components, such as salty or umami; and from a textural standpoint, sugar also adds mouthfeel—a characteristic that can help bind together a drink, transforming it from thin and short on the finish, to a robust cocktail with a long finish.  

 

Depending on the sweetener (e.g., agave, cane sugar, honey, demerara, brown sugar, etc.), and the ratio of sugar to water in your syrup, the level of sweetness and the mouthfeel can vary drastically. The best bars scientifically measure the sugar content (aka Brix—the percentage of dissolved sugar by weight in a solution, typically expressed in degrees) of their syrups using a refractometer to ensure consistency and accuracy for every drink made. 

 

Once your syrup is perfected, then it’s just a matter of balancing the acid from the citrus, which is most commonly lemon or lime, unless you’re adjusting the acidity of less acidic fruits (e.g. grapefruit, pineapple, apple, etc.), to the acidity of lemon or lime juice. 

 

In a Daiquiri, for example, which calls for rum, and a balance of lime juice and simple syrup, the ratio of sugar to acid will vary if you are using a rich simple syrup (2:1 ratio of sugar to water), or a standard (1:1) simple syrup. For the former, one ounce of lime juice to half an ounce of 2:1 syrup will be better balanced than the typical equal parts simple syrup to lime juice ratio. (Note: if the rum is also dosed with sugar, as some are, these ratios may need to be adjusted as well.) 

 

With all these variables in mind, your best bet is to try always various ratios of citrus to sugar in a simple sour cocktail, such as a Daiquiri, Whiskey Sour, Bee’s Knees, or Tommy’s Margarita to find what best suits your palate. 

 

Balancing the egg white sour 

 

The egg white was a late addition to the sour formula, featuring in the Boston Sour (a whiskey sour with egg white), a cocktail which first appeared in 1892 William Schmidt’s 1892 The Flowing Bowl. Today, the egg white sour is a standard addition in most classic Whiskey Sours, and even appears in the modern version of the White Lady, revamped by ex-Savoy head bartender, Peter Dorelli during his tenure.  

 

The egg white, which gives any sour a frothy, silky texture, rounding-out any ingredients that may be out of balance—but it also mutes elements that may be prominent in a standard sour. In an egg white sour, bumping up the sour and sweet components will typically do you well to ensure there’s still that freshness and long finish that the best sours deliver. The last detail to keep in mind is the aroma. Egg white sours give off an unpleasant aroma once they sit and warm up, so using the oils of a citrus peel, bitters, or an atomized spirit ingredient will cover any unwanted aromas that egg white cocktails bring. 

 

Don’t skimp on the base spirit 

Your sour will only be as good as its weakest link. That means using premium, fresh ingredients for every component in the recipe—especially for the base spirit. 

 

It’s a straightforward rule, but a vital one. It’s also important to consider the ABV and general flavor of the base spirit. While 40% ABV (80-proof) is standard, sometimes those spirits can get lost in cocktails due to their lack of alcoholic strength. We recommend seeking out a bottling that’s at least 43-45% ABV, as the sour will benefit from the nuanced flavor that the spirit adds. (Note: depending on the spirit category, you shouldn’t have to spend more than $25.) 

 

Dial-in your technique  

 

Last, but not least, it’s impossible to make the perfect sour without proper technique. This means ensuring that when you pour one ounce, it’s truly one ounce and not three-quarters of one by under-pouring; and shaking to full dilution. 

 

Using a jigger is the best way to ensure that each pour is accurate, and its key to always start building the sour by measuring the syrup first. (Because the syrup is viscous, some of the syrup will stick to the sides of the jigger, so measuring it first means that the other ingredients poured in the jigger afterwards will help wash the rest out.) 

As for shaking technique, keep in mind whether your sour is served up, or over ice. If up, shake to full dilution; if over ice, slightly under-shaking will ensure that the sour doesn’t become over-diluted halfway through the drinking session. 

 

For sours that require an egg white, don’t forget the vigorous dry shake (without ice) to emulsify the egg white cocktail before the wet shake (with ice). To serve, this mix should also be fine-strained to remove any overly aerated foam and ice chips. This method ensures that your egg white sour is silky smooth, perfectly diluted, and ready for sipping.

 

 

 

The post The Secret to Creating the Perfect Sour appeared first on Chilled Magazine.

Source: Mixology News

Silent film star Mary Pickford has a drink named after her. But why?

  

Labeled as “America’s Sweetheart” during the silent film era, Mary Pickford was one of the most renowned Hollywood A-listers. She was so popular; a drink was named after her during a time when Americans couldn’t even legally imbibe. But like many of the drinks of the Prohibition era the story of its roots vary, and its history becomes more of a telephone game with the beginning and end markedly different. 

 

Recently, I had the opportunity to interview Cari Beauchamp, an award-winning author, Emmy-nominated filmmaker, and an Academy of Motion Picture Arts and Sciences film scholar. An advocate for women, Cari has focused much of her research on female Hollywood pioneers, taking ink to paper in tribute to many of them, including ‘Queen Mary’ (Pickford) herself. More than just an actress, Pickford was a founder of the distribution company United Artists, and her own film studio. 

 

Beauchamp is a sage in this arena and knows much of the legend [and lore] that accompanies the history of these leading ladies. But this knowledge comes with long hours and a lot of research. And there are two things that drive her when it comes to wanting to know more. 

 

“When I start working on anything big or small it’s either because I’m curious about it or because something has pissed me off,” she tells me within minutes of our discussion. In this instance, my guess is that it pissed her off. Most of the stories claim the cocktail was invented when Pickford was in Havana filming a movie.  

 

“Legend says it was invented in Cuba when Mary and Doug Fairbanks [her husband] where there but I know they weren’t,” she tells me adamantly, adding “amongst many things, she didn’t like the weather because her hair frizzed [the humid air would make mayhem on her legendary curls].  

 

“Research tells us the first known recipe was printed in the 1928 book, When it’s Cocktail Time in Cuba by Basil Woon. I quickly recognize the book must have been Cuba’s shining star,” as they had something America did not—legalized drinking. During those years, you add the word “cocktail” into any title, even the best of teetotalers become envious. 

 

Beauchamp goes on to say Pickford made movies in Cuba in 1913-1914. Yet, the purported history notes the cocktail wasn’t created until the 1920s—a time when American bartenders flocked to Cuba to apply their trade since Prohibition forfeited their efforts stateside. And a time Beauchamp adds, “Mary wasn’t there.” 

 

And although passionate about the era, Beauchamp tells me something I didn’t know. “With the founding of speakeasies, women started to drink more. Although women had always imbibed, they rarely did so in public before Prohibition because male-only establishments dominated the bar scene.” And I learn there were laws in the early 1900s criminalizing women in spaces designated for drinking. 

 

As for Mary’s go-to drink? “Mary would drink the Grasshopper when she was out. I think the stories [about the Mary Pickford] just continue to spin and anecdotes are added to it constantly to promote either a particular bar or even a particular brand of liquor.”   

 

As for whether the drink was a good representation of her character. “I don’t think it has anything to do with her character. She would have gotten a chuckle out of it and moved on fast.” 

 

But in the end, generations of cocktail lovers will only know the actress because of the drink. And whether she was there or not, her legacy continues to live on—in spirit.  

 

Learn more about its hidden history in Vanity Fair. 

 

 

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Mary Pickford

Ingredients:  

• 1 1/2 oz.  Bacardi Rum 
• 2 oz. fresh pineapple-juice 
• 2 tsp grenadine  
• 1 tsp Luxardo maraschino liquor*  

Preparation:  Pour all ingredients in a cocktail shaker and add ice. Shake until chilled, strain into a Martini or coupe glass.  

*Though not noted in Woon’s book, the addition of the Luxardo liquor is a later addition that is nearly mandated in the recipe, plus the Luxardo Italian cherry adds an easy, yet delectable garnish.

 

 

 

The post The History of the Mary Pickford Cocktail is Not What You Think appeared first on Chilled Magazine.

Source: Mixology News

Check out this umami take on the Bloody Mary. 

Truly encapsulating the essence of brunch—the Bloody Mary is a timeless fan-favorite. 

At Chef Mike Price’s newest West Village concept, The Mary Lane, the beverage team led by Beverage Director Lisa Komara approaches drink creation from multi-faceted angles in order to make imaginative spins on classics.  

Their version of the Bloody Mary, called Something About Mary, includes the traditionality of vodka but with kimchi (sourced by Chef de Cuisine Andrew Sutin) and lime.  

As a complement to the vegetable-driven menu and seasonal fare, their goal was to focus on the probiotic nature of kimchi—the beautiful, fermented Korean staple that adds even more depth to the cocktail.  

 

“Since we’re focused on seasonal fare, including highlighting the healthy aspects of cuisine, we really wanted to focus on the probiotic nature of kimchi that already has so much flavor and gusto it seems like a no-brainer as a thrilling new addition to our house-made bloody mix. It adds umami and depth to a time-honored brunch beverage that speaks for itself,” says Revecka Kogan, The Mary Lane’s Assistant General Manager. 

 

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There’s Something About Mary

Ingredients:  

• 3/4 cup Tamari  
• 1/4 cup peppercorns  
• 1/4 cup salt 
• 46 oz. tomato juice 
• 2 cups kimchi 
• 1/2 cup Worcestershire  
• 1/4 cup horseradish 
• 1 1/2 cup tomato paste  

Preparation: The Mary Lane, Bloody Mary mix is made in house and is by nature a virgin mix from the outset. Guests may have the addition of vodka or even tequila to make it the perfect brunch-worthy Bloody Mary.

 

 

 

The post Umami Riff on a Bloody Mary: Something About Mary appeared first on Chilled Magazine.

Source: Mixology News

A pickleback is whiskey shot chased by a shot of pickle brine.

The shot of whiskey can even be chased with a bite of a pickle. The idea is the pickle juice helps to smooth and soften the bite from the whiskey. Anyone who has tried a pickleback shot typically becomes an instant fan. The combo works famously! For the pickleback with a kick, Ole Smoky Moonshine offers its Moonshine Pickles—dill pickles, pickled in moonshine.  

 

Think of the possibilities. A shot of whiskey chased with a shot of dill pickle flavored moonshine. Or the Sunday brunch Bloody Mary with moonshine pickles added as a garnish.  

 

Along with Moonshine Pickles, Ole Smoky Distillery is ready to launch its latest innovation—Moonshine Pineapples! The brand also infuses other ingredients with moonshine like cherries and peaches.  

 

The brand reminds bartenders to play around with riffs on the classic Boiler Maker—a shot of whiskey paired with beer. Its flavored moonshines and whiskeys complement a wide range of beer types making for modern whiskey and beer pairings.  

 

“There is nothing better than a chilled shot of Mango Habanero Whiskey with an ice-cold beer,” says Ole Smoky Distillery V.P. of On-Premise Mason Engstrom. “Or a shot of our Blackberry Moonshine dropped right into a pint of light beer. It’s kind of a twist on the traditional Boiler Maker. We have found out that many of our flavors work great with different styles of beer.”

 

 

 

The post Bringing Back The Pickleback appeared first on Chilled Magazine.

Source: Mixology News

A pickleback is whiskey shot chased by a shot of pickle brine.

The shot of whiskey can even be chased with a bite of a pickle. The idea is the pickle juice helps to smooth and soften the bite from the whiskey. Anyone who has tried a pickleback shot typically becomes an instant fan. The combo works famously! For the pickleback with a kick, Ole Smoky Moonshine offers its Moonshine Pickles—dill pickles, pickled in moonshine.  

 

Think of the possibilities. A shot of whiskey chased with a shot of dill pickle flavored moonshine. Or the Sunday Bloody Mary with moonshine pickles added as a garnish.  

 

Along with Moonshine Pickles, Ole Smoky Distillery is ready to launch its latest innovation—Moonshine Pineapples! The brand also infuses other ingredients with moonshine like cherries and peaches.  

 

The brand reminds bartenders to play around with riffs on the classic Boiler Maker—a shot of whiskey paired with beer. Its flavored moonshines and whiskeys complement a wide range of beer types making for modern whiskey and beer pairings.  

 

“There is nothing better than a chilled shot of Mango Habanero Whiskey with an ice-cold beer,” says Ole Smoky Distillery V.P. of On-Premise Mason Engstrom. “Or a shot of our Blackberry Moonshine dropped right into a pint of light beer. It’s kind of a twist on the traditional Boiler Maker—a shot of whiskey dropped in a beer. We have found out that many of our flavors work great with different styles of beer.”

 

 

 

The post Bringing the Pickleback Back appeared first on Chilled Magazine.

Source: Mixology News

In the limelight this week

is a spotlight on Blue Pea Infused Tequila as an ingredient that transforms Ivo Diaz and Jessica Gonzalez’s Purple Banana cocktail being served at Casa Ora in the heart of Brooklyn (148 Meserole Street).  

 

The Purple Banana was inspired by their mutual love for music and inspired by Prince’s 1984 Purple Rain. Music became a major influence in Ivo’s youth, with cocktails at Casa Ora named after music he grew up with, like the Tio Simon, named after Venezuelan singer Simon Diaz.  

 

“The cocktail is a twist on a tequila Martini. We added lemon for balance and egg white for a velvety mouthfeel on the classic. It’s paired with the subtle flavors of plantains (the South American banana), hints of elderflower, ripe fruit of the blanc vermouth, and bright agave with notes of grilled pineapple and spice. Overall, it is a surprisingly smooth and elegant aromatic cocktail, reminiscent of my childhood summers in Isla de Toas, lined with plantain trees and amazing crystal blue waters,” says Diaz.  

 

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Here are Ivo and Jessica’s tips to mixing with color: 

 

Colorful Inspiration: I ask myself questions like what would the cocktail taste like, look like, make me feel, remind me of? I’m a very visual person, so I grab a pen and paper and start to draw out all these ideas. But I don’t believe in making something colorful without purpose. Much of my inspiration is based in nostalgia. I miss my home country and the thriving beauty it once had. Where I’m from in Maracaibo, it is common to see rows of houses painted all different colors, and this is a very sweet memory for me I try to express to guests through Casa Ora’s food and drinks. 

 

Working with colorful ingredients: Of course, blue pea tea for blue. Beets and bright fruits including raspberry and hibiscus are all excellent options for producing vibrant reds and all produce a different base note flavor to build a cocktail. For yellow, turmeric, saffron, and fruit purees such as mango or passionfruit. I love chartreuse for both the flavor of earth grass and its vibrant green color. Dehydrated and powered ingredients also work magic for adding color to a cocktail. Think cilantro, charcoal dyed beets and more! Bitters are also great to top a cocktail as they can sit on top of a drink without mixing through to create a distinct color line of the drink.  

 

Syrups, Simple and Infusions: Blue pea tea is known for its vibrant color, presumed health benefits, and neutral taste. It yields over to more dominate flavors which makes it extremely versatile. Unlike many tea infusions, blue pea flower infuses well as room temperature, making it perfect for alcohol infusions. You can also make the tea into syrups, simple, and bitters depending on your desired cocktail. Our Purple Banana cocktail is served in a coupe, making it imperative to reduce extra liquid through syrups to create a cocktail that is both well balanced and fits within the glassware. Cocktails in larger glassware such as highballs would benefit from a blue pea tea syrup. 

 

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Purple Banana

Ingredients:  

• 2 oz. blue pea tea infused tequila*  
• 1 oz. banana simple**  
• 1/2 oz. Cocchi Americano   
• 1/2 oz. dry vermouth  
• 3/4 oz lemon juice 
• 1 egg white  
• Dash blue pea tea tequila bitters 

Preparation: Combine all ingredients in a shaker and dry shake (without ice) for a minute until you feel the liquid emulsifying from the egg white. Shake a second time with rock ice. Fine mesh strain into a coup. Allow to rest for 30 seconds before garnishing with pea tea tequila in a bitters to allow foam to rise.  

 

 

Butterfly Blue Tea Infused Tequila

Ingredients:  

• 1 liter of blanco tequila  
• 7 grams (1/2 cup) butterfly pea flowers 

Preparation: In a large pitcher or bowl, combine the two ingredients, cover. Shake and steep for 48 hours at room temperature until the most intense dark blue color as desired.  

Banana-infused simple syrup: In a saucepan on medium heat combine 1 cup water and 1 cup white sugar. Dissolve, add 1 chopped banana, skin on. Bring to a simmer, turn off heat and cover for an hour. Strain banana out of the sugar mix and refrigerate.

 

 

 

The post Blue Pea-Infused Tequila appeared first on Chilled Magazine.

Source: Mixology News