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“The vanilla notes of Chambord pair well with smoky flavors like scotch or mezcal and funky flavors like rum or pisco,” says Julia Ebell, the creative director at The Gibson in Washington, D.C. “The honey loves bourbon and high-tannin teas.”
- 1 1/2 oz Black Bottle blended scotch
- 3/4 oz Chambord
- 1/4 oz Earl Grey syrup*
- 1/2 oz Cream
- Garnish: Lemon peel oil
Add all ingredients into a shaker with ice and shake until well-chilled.
Double-strain into a chilled coupe.
Express the oil from a lemon peel on top, then discard peel.
*Earl Grey syrup: Brew 1 Earl Grey tea bag in 1 cup almost-boiling water according to package directions. Add 1 cup sugar while tea is still hot, and stir to combine. Store tightly covered in the refrigerator for up to 1 month. Discard if it becomes cloudy.