Jacob Grier -- Liquidity Preference
Coffee, Cocktails and Commentary
For Wendy, who includes a smokejumper clause in all her relationships.
2 oz London dry gin
3/4 oz lemon juice
1/2 oz yellow Chartreuse
1/2 oz lapsang souchong syrup*
Shake with ice, strain into ice-filled rocks glass.
* Equal parts brewed lapsang souchong tea and sugar. Or if you’re feeling spendy, substitute Qi black tea liqueur and a bit of sugar.
Jacob Grier is a freelance writer, bartender, cocktail consultant, and magician in Portland, Oregon. He writes, eats, and drinks a lot. His articles have appeared in the print or online editions of The Washington Post, The Atlantic, The Los Angeles Times, Reason, The Oregonian, and other publications.
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We’ve been shaking up a similar drink at our restaurant since early 2010 or so. Might also be up Wendy’s proverbial alley:
KOWLOON COCKTAIL No. 3
(Old-Fashioned glass + Crushed Ice)
~ 1.5-sp. Citron honey marmalade (ours is a Korean brand)
~ 2.0 New Amsterdam gin
~ 0.75 Triplesec
~ 1.0 Qi smoked tea liqueur (-or- 1.0 Earl Grey simple syrup)
~ Splash Sours
DRY SHAKE–NO ICE!!!.
POUR OVER ICE in glass… (Be sure the marmalade ends up on top!)
GARNISH w/ Orange an d a silver spoon-straw.
This drink was created by Sc’Eric Horner for Fuji & Jade Garden pan-Asian restaurant in State College, PA.