Here’s a Solution for When You’re Torn Between Two Classics:

• 총 시간: 45 minutes

재료

I’m using the electrifying @empress1908gin to galvanize the mix with its eight botanicals - a blend of juniper, rose, coriander seed, grapefruit peel, butterfly pea blossoms, and the Fairmont Empress Tea blend. But it’s the ginger root and cinnamon bark that make the difference here: their gentle spice and earthiness balance beautifully with the dry vermouth and the bright, citrusy edge of the Bitter Bianco. Instead of a saline solution, I opted for a brine, which helps the flavours wash over the palate like a warm blanket.

To finish, I added a layer of warm aromatics with a mist of coffee-infused absinthe from an atomizer. Using a dark roast gives this cocktail a deeper, chocolatey and subtly bitter profile that melds perfectly with the absinthe’s herbal, anise-forward character. A sous vide infusion helps draw out those rich roasted notes without over-extracting bitterness or acidity.

Drink: Alter Ego

1 ½ Empress Gin

1 ½ Guerra Dry Vermouth

¾ Bitter Bianco

¼ Olive Brine

1 dash Orange Bitters

Spritz Coffee Infused Absinthe*

Garnish: 3 Olives, Skull Pick

Coffee Infused Absinthe

250ml Absinthe

25g Whole Roasted Coffee Beans (Dark Roast works best)

방향

Heat sous vide basin to 60°C. Place the absinthe and coffee beans in a mason jar suitable for sous vide. Submerge for 45 min before removing from water to let cool slightly. Strain through a fine mesh or coffee filter, bottle, and store in a cool place.