Swing for Monkey Tea Time
Mar 07, 2019
As it turns out, it’s a classic and delicious whisky sour, which never disappoints. So easy to drink, dangerously easy you might say. It appears in champagne coupe glass, with a creamy, frothy top from the shaken egg whites and a simple garnish. The dusting over the cocktail is Tonka bean as it turns out – notes of vanilla, maybe a touch of chocolate – but nothing to detract from the drink itself. The Earl Grey infused syrup at the base of the cocktail is certainly no wall-flower, with those hallmark citrusy and flowery notes bursting straight through from the first sip. The Lavomatic team have twisted a classic sour and brought it to life with a floral flavour profile. It’s a touch saccharine, but if you have a sweet-tooth you’ll snaffle the skewered maraschino cherry decoration too.
If all of that has you ready to try then here’s how to make your very own:
- Brew your Earl Grey tea and leave it to infuse in cane sugar for 5 days to have your very own base syrup (no one said it would be easy!)
- Shake equal amounts of lemon juice and your homemade syrup with triple malt Monkey Bay Whisky and a dash of egg whites over ice
- Repeat all of this sans ice. To use mixology speak this is a reverse dry shake and helps create a beautiful foam
- Pour the mix into a glass and grate your Tonka bean over the foam. Decorate with a cherry. Voilà!
Simple enough, right? But if shaking up your own seems like a step too far then the Lavomatic bartenders are ready and waiting for you!