Sean Muldoon and Jack McGarry, The Dead Rabbit, New York City / April 2013
This recipe is adapted from George Kappeler, Modern American Drinks, 1895 and appears in Dead Reckoning.
- 2 1/2 oz. Green tea infused-Tanqueray London Dry Gin
- 1 oz. pistachio syrup
- 3/4 oz. fresh lime juice
- 3 dashes of eucalyptus tincture
- 3/4 oz. double cream
- 1 egg white
- siphon carbonic
Add all ingredients to a shaker with ice and dry shake. Shake again vigorously and strain into a fizz glass. Fill the balance with siphon carbonic.