Garnish:
Champagne foam
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass. FLOAT champagne foam made by macerating orange zests in champagne overnight, adding gelatin and charging with N2O siphon.
| 1 1/2 fl oz | Bacardi Carta Blanca light rum |
| 1/2 fl oz | Aperol or other Italian red aperitivo |
| 1/4 fl oz | Grand Marnier or other cognac orange liqueur |
| 1/4 fl oz | Triple sec liqueur (40%) |
| 1/6 fl oz | Fino sherry |
| 1/6 fl oz | Noilly Prat Extra Dry |
| 1/6 fl oz | Falernum liqueur |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
| 1 dash | Bob's Grapefruit Bitters |
| 1 dash | Orange Bitters by Angostura |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
This 'Lady' is high maintenance but she delivers a complex reward.
History:
Adapted from a drink created in 2008 by Ben Carlotto at The Voodoo Rooms, Edinburgh, Scotland. The original recipe calls for homemade dry orange syrup made by macerating orange zests in a blend of different sugars with Lillet Blanc and fino sherry. It also calls for homemade citrus bitters, a complex mixture of kaffir lime leaves, various citrus elements, and spices like cardamom and cassia.
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