First to the Post

First to the Post, by Alex Black. Dan Toulgoet photo.

This variation on the classic Champagne cocktail was created by the Deighton Cup’s Cocktail Jockey mixology director Alex Black.

• 1 oz (30 mL) Tanqueray No. 10 gin
• 1 oz (30 mL) lemongrass hibiscus green tea syrup (see note)
• 0.5 oz (15 mL) lemon juice
• 2 dashes Scrappy’s Lavender Bitters
• 3 dashes Scrappy’s Black Lemon Bitters
• Piper-Heidsieck Champagne

Place gin, syrup, lemon juice and bitters in a cocktail shaker with ice. Shake, then strain into a Collins glass filled with ice. Top with Champagne. Garnish with sprigs of lavender and mint. Serves 1.

Note: To make lemongrass hibiscus green tea syrup, pour 2 cups (500 mL) boiling water over 1 cup (250 mL) honey, 2 to 3 green tea bags, 4 Tbsp (60 mL) dried lemongrass and 4 Tbsp (60 mL) dried hibiscus, and mix well. Remove tea bags after 5 minutes. Let mixture cool to room temperature then strain into a sterilized glass container. Will keep in the fridge for at least two weeks.

—by Alex Black

Read more about the Deighton Cup Cocktail Jockey competition.

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