Having a bright and early 7am EST call time, I wanted to be able to enjoy a deliciously light, yet flavourful and energizing cocktail that is equally suited across all time zones. By creating a light and bright highball, the cocktail is ideal for mid afternoon enjoyment in Europe and Africa, late afternoon in western Asia, can be a wonderful palate cleanser after dinner for all those joining in from eastern Asia and Australia, and can easily be a final hoorah for all those brave enough to join in during the wee hours of the morning on the west coast of the Americas. That’s what it’s all about. And the name, you might ask? It’s an ode to Glenlivet’s first distillery dating back to 1824 in Upper Drumin, UK.
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1.50 oz /45 mL The Glenlivet Founders Reserve
0.50 oz /15 mL Cocchi Americano Vermouth
0.50 oz /15 mL Earl Grey Citrus Sherbet*
2 dashes Bittered Sling Lem-Marrakech bitters
3.00 oz /90 mL Club Soda
In a mixing glass, combine the Glenlivet Founder’s Reserve, Cocchi Americano Vermouth, Earl Grey Oleo Cordial and Bittered Sling Lem-Marrakech bitters. Add ice and stir for 10 seconds, just quick enough to properly incorporate the ingredients together. Add the club soda and give it a quick mix to incorporate without flattening the effervescence. Strain into an ice-filled highball. Express an orange zest and twist on for garnish.
*Earl Grey Citrus Sherbet
2 Lemon
2 Lime
1 cup Granulated sugar
1 tsp loose leaf Earl Grey tea
- Juice 2 lemon and 2 limes. Keep the juices together in the fridge. (together, they should yield approx. 2.50 oz /75 mL of lemon juice and approx. 1.50 oz /45 mL of lime juice);
- In a hermetically sealable container or reusable ziplock bag, add the shells from both the juiced lemon and lime with 1 cup of Granulated sugar;
- Let the contents of the container of ziplock bag sit at room temperature for 24 hours, stirring occasionally (or massaging if using a ziplock bag);
- Once the mix has sat for 24 hours, add 1 tsp of loose leaf Earl Grey tea and add the lemon and lime juice;
- Stir the mix and let sit at room temperature for another 8hours;
- Add 1/3 cup of boiling water to the mix to dissolve the leftover sugar;
- Remove the shells, making sure to squeeze out as much accumulated liquid as possible back into the mix and fine strain the liquid.
- Bottle and store for up to 3 weeks in the fridge.
