A take on a classic fizz, this cocktail was created by Vancouver’s Lauren Mote.
- 1 oz Victoria Gin
- 1 oz Tea-infused dry vermouth
- 3/4 oz Lime juice
- 1 oz Simple Syrup
- 2 oz Soda
- 1 Egg white
- Garnish Lime wheel
- For Tea-infused vermouth:
- 7 tsp or bags Oolong tea
- 1 litre Dry vermouth
Combine ingredients (all except soda) and shake hard for 1-3 minutes to froth egg white. Pour in collins half-filled with ice and top with soda. Garnish with a wheel of lime.
Optional: drop 3 dashes bitters on top in a triangle — with a straw in the centre it should look like a flower. Some people like their cocktails to go from light-heavy — so stir in bitters as required.
*For tea vermouth combine oolong tea with vermouth. Allow to “bloom” for 3-5 hours in fridge. Strain out tea. It is ready to use and has a fridge life of 30-60 days. Over time, dry vermouth will lose acidity. 60 days later it will still taste great but not as fresh and potent as day one.