SHAKE all ingredients with ice and fine strain into chilled glass.
Float white tea & coconut foam
A dry (some may want to add a touch of sugar syrup) bourbon laced coffee cocktail resplendent with a moustache challenging white tea & coconut head.
Created by Chris Amirault at Otium, Los Angeles.
French 95 (a French '75' with bourbon)
STIR powdered sugar with lemon juice in base of shaker until sugar dissolves. Add bourbon, SHAKE with ice and strain into ice-filled glass. TOP with champagne and lightly stir.
STIR all ingredients with ice and strain into chilled glass.
Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.
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