- 60ml Oolong Tea Infused Nikka Black Clear Whisky
- 25ml Simple Syrup
- 15ml Lemon Juice
- 5ml St George Absinthe Verte
- 2 Dash Angostura Bitter
- 1 Egg White
Add all ingredients together in a shaker and dry shake to build up a foam. Add ice to the shaker and shake again, straining into a coupe glass. Garnish with a angostura bitters on the foam.
Confession: I love Baz Luhrmann’s Moulin Rouge. The group of Bohemians from the movie, and their predilection for absinthe, was the inspiration for this cocktail. The tannins in the tea work well with the herbal nature of the absinthe, and, despite the heavier concentration of sugar in this drink, it still manages to feel fairly dry. I intended for the final garnish to be a bitters stencil of the famous eye that embraces several absinthe bottles, but I’m still working on getting that stencil cut out.
Oolong Tea Infused Whisky
- 1L Nikka Black Clear Whisky
- 6g loose leaf Oolong Tea
Place the tea in the whisky for approximately 8 hours. Adjust steeping time as necessary, depending on the grade of your tea. The final product should have a moderate level of tannic compounds to balance out the additional sugar in the cocktail.