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 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 | Taylor's Velvet Falernum liqueur |
| 3⁄4 fl oz | Freshly squeezed lime juice |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
| 1 dash | Bittermens Hopped Grapefruit Bitters |
| 1 dash | Orange bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
This 'Lady' is high maintenance but she delivers a complex reward.
About:
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.
