Audrey Saunders, Bemelmans Bar, New York, ~2000.
| 1½ oz · 45 ml | EARL GREY-INFUSED GIN | 40 % |
| ¾ oz · 22 ml | LEMON JUICE | |
| ¾ oz · 22 ml | SIMPLE SYRUP | |
| 1 splash | EGG WHITE |
1 oz taken as 30 ml in the metric column.
1 oz taken as 30 ml in the metric column.
| Pre-batch | 3.25 oz mixed with ice, 0.6 oz of it pure alcohol |
|---|---|
| Melt | Shaken: +20 % of the pre-batch, +0.65 oz of water |
| Served | 3.25 + 0.65 = 3.9 oz in the glass |
| Strength | 0.6 ÷ 3.9 = 15.4 % ABV as served |
| Ethanol | 0.6 oz × 29.57 ml × 0.789 g/ml = 14 g · about 98 kcal from the alcohol alone |
FROM EARL GREY GIN
The pine note in juniper berries, and the reason gin tastes like a forest. Co-distilled with the spirit during production. Found in actual pine trees, rosemary, basil, and a good London Dry. The "Christmas tree" smell of gin and the smell of a forest floor share a single molecule.
ALSO IN Negroni · Martini · Gimlet · Gin & Tonic · Aviation · Corpse Reviver #2 · French 75 · Bramble
FROM BERGAMOT · the coriander note
The coriander-lavender terpene. Saison and Belgian wit beers use coriander seeds as part of the spice bill, and linalool is the molecule doing the heavy lifting. Muscat grapes carry it too, the floral Moscato d'Asti note. Industrially common in shampoo and air freshener for the same reason it shows up in beer: the brain reads it as fresh.
ALSO IN Pisco Sour · Basil Smash · Hugo Spritz · Pisco Punch · Vieux Mot · Caprese Martini
FROM LEMON · the lemon aroma
Lemon's defining note: technically a mix of two geometric isomers (geranial and neral) that read as the same aroma to the nose. Lemon peel, lemongrass, lemon verbena, and Indian chai all carry it. In cocktails it's what a lemon twist contributes that lemon juice can't: the volatile expressed from the oil glands, not the acid from the pulp.
ALSO IN Margarita · Mojito · Daiquiri · Whiskey Sour · Gimlet · Moscow Mule · Paper Plane · Aviation
Earl Grey-infused gin, lemon, sugar and egg white. Bergamot oil's linalyl acetate and linalool are the new vectors, steeped from the Earl Grey tea into the gin over two hours. Alpha-pinene from the gin is still present but now secondary.
Audrey Saunders created the Earl Grey MarTEAni at Bemelmans Bar in the Carlyle around 2000; it became a signature at her Pegu Club (opened 2005). The pun-name (marTEAni) is unfortunate but the drink was genuinely influential: an early craft-bar showcase for a deliberately infused base spirit, opening the door to the 'bartender as flavor engineer' approach that defined the 2010s craft scene. The infusion takes two hours; the drink takes thirty seconds to assemble.
