|1.5 oz.||BERTOUX Brandy|
|1 oz.||Smoked Strawberry Juice*|
|.75 oz.||Earl Grey Tea Syrup*|
|.5 oz.||Lime Juice|
|4 Dashes||Absinthe (through a bitters decanter)|
|Pinch of Salt|
Shake, double strain. Serve up, in a coupe. No garnish.
*Smoked Strawberry Juice:
Stack a perforated hotel pan lightly coated with olive oil into a hotel pan. Add a flat of strawberries and cap. Place high above an open flame heat source (preferably wood) for 45 minutes.
Stack a second perforated pan lined with cheesecloth in a hotel pan. Place smoked strawberries over cheesecloth, and cover with a second swath of cheesecloth. Place pan in wine storage or refrigerator. Stack another a hotel pan and place a weight in it (10–15 lbs) and press for 24 hours.
Manually squeeze strawberries through cheese cloth into a non-reactive container.
*Earl Grey Tea Syrup:
In a vacuum seal bag add: Loose-Leaf Earl Grey Tea: 42 g, Orange Peel (zested): 12 g, Clove: 8 ct, Water: 1 qt (800 g).
Let infusion sit at room temperature for 24 hrs. Strain infusion into a quart container to confirm volume.
Post infusion: Add the infusion into a pot. Using and induction burner, bring to a simmer (hot enough to melt sugar). Add volume of granulated sugar equal to the infusion volume. Stir until sugar is fully dissolved. Allow to cool.