1.5 oz Bluecoat Gin
0.75 oz Earl Grey Syrup
0.5 oz Lime Juice
0.5 oz Grenadine
1 tsp Creme de Violette
2 dashes Rhubarb Bitters
Shake ingredients with ice, strain into coupe.
NOTES: Pretty much the same as the earlier version of this drink (possibly my favorite we’ve come up with so far), but slightly adjusted for the homemade grenadine.
Hey Jon-
I am thinking of using this cocktail on
my spring/summer cocktail menu. Would
you mind? I am going to try it with a hibiscus
infused gin.
I can’t speak to how the hibiscus would go, but I don’t see why not! This is still one of my favorites that I’ve come up with, so it seems like a pretty good choice to me.
If it does make it on the menu, would you mind sending me a copy? Or at least a photo of it? It’d be my first official drink on one haha.
also, here’s the earl grey recipe I used, if you need it:
Earl Grey Syrup
Soak 1 Earl Grey tea bag in a large glass of hot water for at least 1 hour.
Bring 7 oz of tea to boil in saucepan, and add 4 oz sugar. Simmer for 10 minutes with tea bag in pan. Remove from heat, pass through cheese cloth and bottle. Keeps for a month if refrigerated.