Serve in aMartini glass
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.
This 'Lady' is high maintenance but she delivers a complex reward.
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.