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.