This is one result of our collaboration with Gregory Buda from The Dead Rabbit in New York and Richard Ryan of Drinksology. Serves one.
50ml green tea gin (see method; we use Tanqueray No. 10)
25ml St Germain
25ml fino sherry (we use Barbadillo)
Lemon peel, to garnish
To make the green tea gin, steep one green tea bag in half a bottle of gin for 10 minutes at room temperature, agitating occasionally.
Shake everything over ice, then strain into a chilled cocktail glass. Twist the lemon peel over the drink, to express the oils, then drop in and serve.
• Dickie’s Bar, Corrigan’s Mayfair, London W1
