Charles Joly of Aviary in Chicago presents a pot of Earl Grey tea beside this cold cocktail, dropping dry ice into the tea to create a cloud of aromatic steam. Even without the tableside theatrics, the home version is wonderful. This recipe first appeared in our November 2014 issue with the story Vermouth on the Rise.
- 2 sticks cinnamon
- 1⁄2 cup sugar
- 1 tsp. loose blood-orange tea
- 1 1⁄4 oz. gin
- 3⁄4 oz. scotch
- 3⁄4 oz. vermouth (preferably Atsby Armadillo Cake)
- 1⁄2 oz. brandy (preferably Mandarine Napoléon)
- Boil a cinnamon stick and ½ cup water in a 1-qt. saucepan. Stir in sugar; cook until dissolved, 1–2 minutes. Remove from heat and add blood-orange tea; let steep 5 minutes, then strain syrup and let cool. Stir ¾ oz. of the syrup, 1½ oz. water, gin, scotch, vermouth, and brandy, in an ice-filled shaker. Strain into a teacup; garnish with a cinnamon stick.