 | Black Currant Toddy1 drink Dale Degroff |
| • | 1 1/2 oz. Hendrick’s Gin® |
| • | 1/4 oz. John D. Taylor’s Velvet Falernum® |
| • | 1/2 oz. honey syrup (2:1 ratio) |
| • | 3/4 oz. fresh squeezed lemon juice |
| • | 3/4 oz. cold tea (Earl Gray or green) |
| • | 1 tsp. The Perfect Purée Black Currant, thawed |
| • | Flamed orange peel, for garnish |
| • | Spiral orange peel, for garnish |
| Method: | |
| 1. | Assemble Gin, Falernum, honey syrup, lemon juice, tea and Black Currant in a mixing glass with ice. Shake well. |
| 2. | Strain through a tea strainer into a chilled coupe glass. |
| 3. | Garnish with the flamed orange peel dropped into glass, and the spiral peel set on the rim of the glass. |