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Black Currant Toddy

Black Currant Toddy

1 drink

Dale Degroff

    • 1 1/2 oz. Hendrick’s Gin®
    • 1/4 oz. John D. Taylor’s Velvet Falernum®
    • 1/2 oz. honey syrup (2:1 ratio)
    • 3/4 oz. fresh squeezed lemon juice
    • 3/4 oz. cold tea (Earl Gray or green)
    • 1 tsp. The Perfect Purée Black Currant,  thawed
    • Flamed orange peel, for garnish
    • Spiral orange peel, for garnish
Method:
1. Assemble Gin, Falernum, honey syrup, lemon juice, tea and Black Currant in a mixing glass with ice. Shake well.
2. Strain through a tea strainer into a chilled coupe glass.
3. Garnish with the flamed orange peel dropped into glass, and the spiral peel set on the rim of the glass.
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