As part of the Summer Love campaign by the DVBIA every Thursday at 9 pm during the month of August – Market by Jean-Georges will feature a weekly Cocktail Tasting featuring the best of Lead Bartender Jay Jones. Featuring 5 of Jay’s favourite cocktails every week – guests will be invited to vote for their favourite cocktail using Twitter. Five tasting-sized cocktails and an appetizer for $25. Now that’s a great deal! For more information check out Market by Jean Georges facebook page
Here is the cocktail list for week 3′s tasting, which goes down tomorrow:
bacardi 8 | fresh mint | lime juice
sugar | angostura bitters | champagne
havana club anejo blanco | havana club 7
passion fruit | lime juice
appleton extra rum | cointreau
orgeat | lime juice
bacardi superior | coconut
cream | pineapple juice
the kraken black spiced rum | yellow chartreuse
fernet branca | peychaudʼs bitters | absinthe
The winner from last week: The Earl Grey Martini
The “Earl Grey Martini” has a silky texture with vivid and big, decadent flavours of earl grey tea, with a balance of sugar and fresh lemon juice. The profile is full-figured, with a slight sweet tone and juicy citrus. A hard shake with egg white results in luxurious texture and extra lift to the Earl Grey’s aromas. After straining of the Cocktail is complete, the ingredients will settle and a meringue will form – creating the drink’s unique aesthetic and revealing it’s tell-tale Earl Grey hue. The quality of this recipe is evident by it’s success around the world – having become a modern classic in a very short number of years.
1 1/2 ounce *Earl Grey tea–infused Tanqueray Gin
3/4 ounce fresh lemon juice
1 ounce sugar syrup (1:1 sugar-to-water ratio)
1 egg white
Measure all the ingredients into a mixing glass. Add ice, and shake hard to a 10-15 second count. Double-strain into a champagne coupe or cocktail glass
*Earl Grey Tea–Infused Tanqueray Gin
1 750 ml bottle of Tanqueray Gin
4 tablespoons loose, premium Earl Grey tea
Measure tea into bottle. Cap and shake, then let sit at room temperature for 2 hours. Strain through a fine sieve or coffee filter into a bowl. Rinse out bottle to remove loose tea, and pour infusion back into clean bottle.
Will store indefinitely refrigerated.