Loading...
Bartender

Q&A With Eva's Gabriella Mlynarczyk, Part 2: Her Tea Liqueur + 2 Bicoastal Cocktail Recipes

Comments (0)

By

Mon, Oct 31, 2011 at 2:00 PM
click to enlarge Welcome To California - FLICKR USER VINTAGE ROADTRIP
  • flickr user vintage roadtrip
  • Welcome To California

When we interviewed Gabriella Mlynarczyk at Eva, she was sharing her first impressions on the L.A. mixology scene after nearly 15 years in New York. ("But remember I haven't been here long," she reminds us, laughing).

One of the differences is her checkbook power, so she now makes more of her own ingredients, including liqueurs. Turn the page for her easy lapsang souchong liqueur recipe (holiday gift, anyone?), plus two cocktails inspired by the tea liqueur: one with Scotch and mole-flavored bitters and another with rye whiskey, allspice dram and a Mezcal-washed glass. Ah, the California cocktail dreaming life.

Lapsang Liqueur

From: Gabriella Mlynarczyk

Note: Mlynarczyk uses Groundworks tea.

Makes: about three 750 ml bottles of liqueur.

INGREDIENTS

4 ounces lapsang souchong tea

6 cups boiling water

6 cups organic cane sugar

1 750 ml bottle of white rum, such as Cruzan

PREPARATION

1. Steep tea in boiling water for an hour.

2. Strain infusion through a chinois or fine-mesh strainer and discard tea leaves.

3. Pour tea then rum into a large saucepan. Simmer the mixture -- but DO NOT let it boil -- for about 10 minutes.

4. Add sugar and stir until it dissolves.

5. Strain tea and decant it into bottles.

The Flintlock

From: Gabriella Mlynarczyk

Note: Mlynarczyk flames the orange peel, but the cocktail can also be served with a simple orange twist.

Makes: 1 cocktail.

INGREDIENTS

2 ounces Ballantine's Blended Scotch Whiskey

1 ounce homemade lapsang liqueur (recipe above)

3 drops Bittermans mole bitters

Thin slice of orange peel

PREPARATION

1. Stir whiskey, liqueur and bitters together with ice.

2. Strain into an ice-filled old fashioned glass.

3. Garnish with orange peel.

The Fawkestail

From: Gabriella Mlynarczyk

Makes: 1 cocktail.

INGREDIENTS

2 ounces rye whiskey

3/4 ounce Allspice Dram

1/2 ounce homemade lapsang liqueur

1/2 ounce lime juice

2 dashes Angostura bitters

Thin slice of lime peel

To serve: A chilled martini glass rinsed with Mezcal

PREPARATION

1. Shake all ingredients, except lime peel, with ice.

2. Double-strain into chilled rinsed glass.

3. Garnish with lime peel.


[More from Jenn Garbee @eathistory + eathistory.com]

Related Location

Related Content

Now Trending

Slideshows

  • Malibu Pier Restaurant and Bar
    Malibu Pier Restaurant and Bar, with chef Jason Fullilove at the helm, is in the two buildings at the pier’s entrance that used to be Beachcomber Cafe and Ruby’s Diner. Those buildings, which have been overhauled completely, reflect both the pier’s 109-year-old history and the cultural import of Malibu itself.
  • The Tasting Menu Trend
    In Los Angeles especially, but increasingly across the country, restaurants are either switching to tasting menus, putting a greater focus on a tasting-menu option (while offering à la carte items as well), or opening as tasting-menu operations from day one. The format that used to be the calling card of only the fanciest of restaurants is becoming ubiquitous, even at places where the waiter calls you “dude” and there isn’t a white tablecloth in sight.
  • Milo's Kitchen: A Treat Truck for Dogs
    Milo's Kitchen, a part of California-based Big Heart Pet Brands, is taking its homestyle dog treats on the road this summer with the "Treat Truck." The dogified food truck is making stops all over the country, ending up in New York early September. The truck stopped at Redondo Beach Dog Park Friday morning entertaining the pups with treats, a photo-booth and play zone. Milo's Kitchen Treat Truck offered samples of the line's six flavors, all with chicken or beef as the first ingredient, and all made in the U.S.A. with no artificial colors or preservatives. All photos by Nanette Gonzales.