Earl of Seville
A multilayered drink with an emphasis on subtle citrus touches.
5ozNick & Nora holds 5 oz of liquidStemmed, served up. No ice, so nearly the whole glass is liquid.Build
| Earl Grey-Infused Chivas Regal | 1 ¾ oz50 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| fresh lemon juice | ⅞ oz25 ml½ oz15 ml¾ oz20 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
| italicus rosolio di bergamotto liqueur | 1 teaspoon5 ml |
| Demerara Syrup | 1 teaspoon5 ml |
| Fernet-Branca | ½ teaspoon2.5 ml |
| bitter orange marmalade | 1 tablespoon15 ml |
| Apple Foam, to top |
Rescaled to your 1 oz30 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 2 oz60 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ¾ oz50 ml.
Tools
Missing something? Find ingredients and bar tools in the Stock Up tab. Some links may earn us a commission.
Preparations
Place 1 ¾ cups Chivas Regal 12 year whiskey and 3 bags of Earl Grey tea (or ⅛ oz loose leaf) in a mason jar and steep for 30 minutes. Remove the tea bags before using or storing.
Place 1 cup water in a saucepan and bring it to a boil. Add ½ cup demerara sugar and 1 ½ cups sugar and stir until they have dissolved. Remove the pan from heat and let the syrup cool completely before using or storing.
Place 14 oz apple juice, ⅛ oz egg white powder, and 2 teaspoons Demerara Syrup in a whipping gun and use 1 charge to whip until the mixture is foamy.
Method
- Chill the Nick & Nora glass.
- Add everything except the Apple Foam to a shaker and shake hard until cold.
- Double strain into the chilled glass and top with the Apple Foam.
- Garnish with the dehydrated apple slice.
Mixology by Whiphttps://mixologybywhip.com/recipes/earl-of-seville
MOpen in Mixology by WhipCheck it against what's behind your bar, save it, time the build→