The Lorraine Sour

The golden mirabelle plum shines here, though it keeps unusual company. A fragrant, late-summer cocktail.
1 23 oz Mirabelle eau-de-vie, Miclo
78 oz Lemon juice
12 oz Earl Grey Tea Syrup (see notes)
1 t Orgeat
3 lf Tarragon
1   Egg white
Dry shake or whisk the egg white until emulsified, before adding the remaining ingredients and filling the shaker with ice. Cap, give it a brief but hard shake before double straining into a chilled coupette. Garnish with a trimmed spring of fresh tarragon.
Earl Grey Tea Syrup: Steep 1 tbsp loose Earl Grey tea leaves in 150ml boiling water for 3 minutes. Strain out the leaves and heat the liquid with an equal amount of white caster sugar until dissolved. Allow to cool, bottle and store in a fridge for up to two weeks.
The Lorraine Sour
19.07.2012; Joseph Cassidy
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