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Photo by Jay B Sauceda
Bergamot-infused bourbon meets with an apple cidery tang and a touch of ginger in this cocktail from Austin bartender Adam Bryan. Bryan tops the finished drink with Domaine de Canton foam from an iSi charger, but you can simply add a splash of the ginger liqueur to the cocktail shaker for a similar effect.
2 oz. Earl Grey-infused bourbon (see below)
1/2 oz. apple cider vinegar
1/4 oz. simple syrup (1:1)
1/4 oz. Domaine de Canton ginger liqueur
1/4 oz. fresh lemon juice
Tools: shaker, strainer
Glass: Old Fashioned
Garnish: brandied cherry
Combine all ingredients with ice and shake. Strain into an Old Fashioned glass and garnish.
For the Earl Grey-infused bourbon, combine 2 ounces of loose Earl Grey tea leaves in 750 ml. of bourbon. Let steep for 24 hours and strain into a clean glass bottle.
Adam Bryan, Bar Congress, Austin