Breakfast in Bed by Olivia Freer & Conor Bandall at Tara Rose
6 cl Gin XII
3cl lemon juice
3cl Earl Grey honey syrup
1 egg white
Combine gin, lemon juice, honey syrup & egg white in a cocktail shaker & shake once. Add ice & shake again, strain into a glass. Add a few drops of angostura bitters to garnish.
Earl Grey honey syrup recipe:
12,5 cl honey
9 cl water
3 Earl Grey tea bags
In a small saucepan, whisk together honey and water. Bring to a boil over medium-high heat. Remove from heat and add tea bags. Let steep for 10 minutes. Remove the bags and press with the spoon to extract the syrup into the mixture. When cool. Transfer to a glass jar with lid. Refrigerate for up to 2 weeks.
Created by Olivia Freer (@freerolivia) & Conor Bandall (@bugleybar) at Tara Rose (@tararosenyc)
Photo: Raoul Beltrame
Gin XII, with 12 plants and spices
70 cl - 42°
Gin XII is craft distilled from twelve plants and spices in a plate column still, creating a subtle range of aromas. Gin XII owes its name to the twelve plants and spices that go into its creation. It is characterised by fresh, minty, floral, slightly spicy notes and a beautifully lingering finish. A dry gin with a rich, authentic taste, born of a long period of research and reflection. Gin XII takes full advantage of its Haute-Provence terroir and its subtle blend of herbs such as thyme, rosemary, basil, eucalyptus, sweet almond and mint, which join forces with small juniper berries to express the aromatic intensity of a stroll through the garrigue!
Gold medalist in March 2021 at the Beverage Testing Institute (USA).