The Port of Fuzhou. I named it after a former treaty port in China, with Japan and Britain as co-signatories.
I started with a muddled sage leaf, two drops of aromatic bitters and two drops of lemon bitters. Then I added a little Ty-Ku citrus, and chrysanthemum tea, along with Lychee liqueur that I infused with cardamom. A slightly bold gin is needed, but it doesn't need to be top-shelf. Beefeater's would work. I used Prairie in this case, but I have a new gin I'd use if I revisit this one.
I shook it and strained it into a frozen glass. Then I laced it with chrysanthemum extract. I dropped a sage leaf in as garnish. What I would do if serving this in a bar is to slice a lychee fruit in half and float that on the sage leaf.
Delicious! Your good Doctor highly recommends.
- 2 ounces gin
- 1 ounce infused Lychee liquer
- .5 ounce Ty-Ku citrus
- 3 ounces chrysanthemum tea
- fresh sage
- chrysanthemum extract
- aromatic & lemon bitters