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Russell Lee

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Russell Lee’s Avatar Russell Lee
I quite enjoy the smokiness of the mezcal, and followed this recipe to spec - loved it! Enjoyed the extra dimensionality it adds to a typical Mai Tai. For reference, my base spirit choices were a bottle of Los Siete Misterios Doba-Yej for mezcal, and Smith & Cross Jamaican Navy Strength for my rum.
Russell Lee’s Avatar Russell Lee
Different tea bags may vary, but I'd stick with using about 4 tea bags for a full bottle of gin, and letting it steep for about 2 hours before checking in on it to see how it tastes (I've seen elsewhere to not go further than 8 hours of steeping). Using 10 tea bags is quite a lot - you can always add more and adjust as you go, and not so much the other way around (unless you have more bottles of gin around to water it down! Alternatively, you can always cut open the tea bags if you really want to get exacting with it - even then, 4 tablespoons of tea to steep for 2 hours (and up to 8 hours) will do it!
Russell Lee’s Avatar Russell Lee
Tried a Maiden's Blush for the first time tonight - surprisingly less zippy and more subtle, which I appreciated. I enjoyed Pierre Ferrand here, to maintain a balanced sweetness. A fragrant grenadine with the right hits of orange blossom (or rose water, I'm sure) really rounds out the rest of the palate. I also omitted the simple syrup, and opted for a barely-more generous barspoon of grenadine for more "blush" (plus I didn't need to reach for another syrup bottle for simplicity's sake).
Russell Lee’s Avatar Russell Lee
Tried this Bakewell Tart Sour tonight, not bad - maybe it's just me, but on first tasting out of my shaker I was hoping for a bit more "confectionery" out of it, or at least the feeling of such - so I ended up adding an egg white via reverse shake, and found the cocktail a lot more satisfying. I may also up the amount of Luxardo cherry syrup by just a tiny touch next time as well (maybe 2 barspoons). In this way, it is a bit reminiscent of Morgenthaler's Amaretto Sour.