101 Best New Cocktails: Rose Colored Glasses by Daniel Dufek, Hi Hat Lounge, Milwaukee, WI.
Adapted from a recipe by Daniel Dufek, Hi Hat Lounge, Milwaukee, WI.
“Hey gaz, seeing as you’ve already tried this drink, I figured I’d throw it in the ring for the next edition of your book. Thanks!” Daniel Dufek.
2 lemon twists (reserve 1 for garnish)
45 ml (1.5 oz) Plymouth gin
22.5 ml (.75 oz) Noilly Prat dry vermouth
7.5 ml (.25 oz) Lapsang Souchong Syrup*
2 dashes Angostura bitters
6 drops Bittercube Lemon Tree bitters
Stir over ice and strain into chilled coupe. Add the garnish.
*Lapsang Souchong Syrup: Brew tea at normal strength. Add an equal amount of granulated sugar. Stir until dissolved.
gaz sez: I did, indeed, sample this drink. It was a finalist cocktail at a Plymouth Gin competition, and I tried it in Chicago when I was traveling with the good folk at Pernod-Ricard USA on the Pioneers of Mixology roadshow.
The Lapsang Souchong Syrup is what really pulls this drink together, and the Plymouth provides a sturdy backbone that can easily support all the bitters here, without getting lost in the crowd.