My friend David’s method for creating a new cocktail:
1. Come into Carlyle and pick a drink on the menu that includes lemon juice.
2. Order that drink without lemon juice.
3. If the drink is served up, order it on the rocks.
4. Name the new drink after a Blazer.
This method isn’t foolproof. Sometimes the results are, as one fellow drinker put it, “horribly unbalanced.” But sometimes it works. And one of those times is perfect for this week’s Mixology Monday, which is all about tea and hosted by Cocktail Slut:
Tea has played a historical role in cocktails for centuries. Perhaps the best documented early example was its inclusion in punches as part of the spice role to round out the spirit, sugar, water, and citrus line up. Later, teas appear in many recipes such as Boston Grog, English Cobbler, and a variety of Hot Toddies. And present day mixologists are utilizing tea flavors with great success including Audrey Saunder’s Earl Grey MarTEAni and LUPEC Boston’s Flapper Jane. Now it’s our turn to honor this glorious cocktail ingredient!
For a while our menu at Carlyle included an updated version of one of the first cocktails I came up with, a Pegu Club variation made with Earl Grey tea-infused gin. Putting this through David’s drink algorithm produces the Patty Mills:
2 oz Earl Grey-infused Bombay gin
.75 oz Cointreau
1 dash Regan’s orange bitters
Serve on the rocks with an orange zest. It’s a secret off-the-menu drink at Carlyle. But would Patty Mills himself approve? Only time will tell.