J: Tanqueray’s Rangpur is still my favourite gin in the world, and though I don’t do a very good job at keeping up with the brand, every now and then I see something that it seems like a good idea to share with my fellow gin enthusiasts.

Enter this recipe, recently concocted by James Fowler, of the Larder House Bar in Bournemouth and World Class UK’s Bartender Of The Year 2014. 

I was quite taken by the serve, which includes stuffing a dollar underneath a champagne flute.

Enjoy!

"Nichol Above The Dollar"

2014-11-26 11:40:49

Serves 1

Heralding from the Big Apple, a delicious adaption of the old-school classic Aviation Tanqueray London Dry, Golden Needle Tea, Cherry Heering, fresh lemon and a dash of crème de violet.

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Prep Time

5 min

Total Time

5 min

Prep Time

5 min

Total Time

5 min

Ingredients

1. 2.5ml Creme De Violet
2. 10ml Lemon Juice
3. 10ml Cherry Herring
4. 20ml Golden Needle Tea (brewed)
5. 45ml Tanqueray London Dry
6. Garnish cherry in bottom of flute

Instructions

1. Brew the tea ahead of time and allow it to cool.
2. Then add all ingredients to a shaker, add ice and shake
3. Then double strain into a chilled champagne flute
4. Add garnish.

By James Fowler (Class UK Bartender Of The Year 2014 )

Tasting Britain http://tastingbritain.com/

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