Total Diva
Saved by 2 People
About this Cocktail

This is a nearly-faithful recreation of one of my favorite cocktails from the Dead Rabbit’s sophomore recipe tome Mixology & Mayhem. I’ve been making many of their delicious drinks for the past year or so, and this stunner from their beverage director Jillian Vose requires multiple rounds.

The M&M version uses Citadelle Gin, a fine 44% ABV French Gin, whereas I prefer to use a less expensive one from Portland called Rose City Gin that I infused with Lychee-Rose Tea to capture some wonderful herbal notes. I opted to use a sunflower orgeat instead of almond and then use kaffir lime leaf tincture to stand in for a fresh leaf. The results are no less than magnificent.

  • 3 drops Kaffir Lime Leaf Tincture
  • 1 Tbsp Matcha Green Tea Coco López
  • ¾ oz Lime Juice
  • ½ oz Sunflower Orgeat
  • ¼ oz Fennel Syrup
  • ¼ oz Half and Half
  • 2 oz Lychee-Rose Tea Gin

Whip shake everything with cube ice, fine strain into a goblet or Belgian Ale tulip glass over crushed ice, and garnish with freshly grated nutmeg.

Fennel Syrup *
187.5 g Sugar
187.5 ml water
7 g Fennel seeds (crushed)
Bring to boil, stirring frequently. Remove from heat and let cool at room temperature for 1 hour. Strain, bottle and refrigerate.

Matcha Green Tea Coco López*
15 oz Coco López
1 tsp Matcha Green Tea Powder
Mix in a blender on high until the matcha is completely incorporated. Bottle and refrigerate. For bar use, keep at room temperature.


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