"February Blooms" is the first cocktail in the "Winter to Spring." This cocktail blends the transition from winter to spring with the smokey depth of the Laphroaig and the freshness of the gin and elderflower liqueur.
For the drink:
-1 1/4 tamarind infused Islay scotch* (Laphroaig 10 Year)
-1 oz gin (Ungava)
-1/3 oz crème de cacao (Tempus Fugit)
-1/4 oz elderflower liqueur (St Germain)
-1/2 oz lemon juice
-1/3 oz simple syrup
-Egg white
Garnish:
Peychaud bitters
Cacao powder
Glassware:
Coupe
Combine the drink ingredients to a cocktail shaker without ice and shake for 45 seconds. Add ice and shake for 15 seconds. Pour through a Hawthorne and fine mesh strainer. Garnish with the bitters and cocoa powder.
*Add 200g of Laphroaig and 100g of fresh sweet tamarind to a plastic bag and cook sous vide at 140 degrees Fahrenheit for two hours.