Name: The Lady Wears Red
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 45 ml Rum - White (charcoal-filtered) 1-3 year old light; 15 ml Aperol/red aperitivo; 7.5 ml Grand Marnier liqueur; 7.5 ml Triple sec; 5 ml Sherry - Fino sherry; 5 ml Vermouth - Dry; 5 ml Falernum liqueur; 22.5 ml Lime juice (freshly squeezed); 7.5 ml Sugar syrup (2:1); 1 Grapefruit bitters; 1 Orange bitters

Serve in a

Martini glass

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 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	Sugar syrup (rich) 2 sugar to 1 water
1 dash	Bob's Grapefruit Bitters
1 dash	Orange Bitters by Angostura
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Buy direct from

Bacardi Carta Blanca light rum, 70cl

£ 17.45 £ 1.13 per cocktail, makes 15.5 Aperol Aperitivo, 70cl

£ 14.25 £ 0.31 per cocktail, makes 46.5 Grand Marnier liqueur, 70cl

£ 28.45 £ 0.31 per cocktail, makes 93 Cointreau triple sec liqueur, 70cl

£ 18.85 £ 0.20 per cocktail, makes 93 Cointreau triple sec liqueur, 70cl

£ 23.75 £ 0.26 per cocktail, makes 93 Velvet Falernum, 70cl

£ 14.95 £ 0.11 per cocktail, makes 140.5 Bob's Grapefruit Bitters, 10cl

£ 13.45 £ 0.27 per cocktail, makes 50 Orange Bitters by Angostura, 10cl

£ 7.95 £ 0.16 per cocktail, makes 50

£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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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.