While Olga, head bar tender at Decadence in Lisbon, was working through a Smoke Me – a pre-prandial we were enjoying at neighbouring sister restaurant Insólito – I, in the meantime, was working conscientiously through an unexpectedly knock-out Tangerina Fizz.
“Yes,” says Olga, watching approvingly as I sipped thoughtfully. “That was invented here by João Castro. It needs a decent gin – Bombay Sapphire would be fine. Then you muddle it with lemon thyme, and add simple syrup, lemon juice and egg white. The final ingredient is Martini Bitter.” I raise my eyebrow, questioning. “That’s a fancier version of Campari” Olga explains.
The following recipe has been simplified, and can be ‘tried at home’. It’s a perfect cocktail for Christmas-tide.
Tangerine Fizz (created by João Castro)
Serves 1
Ingredients
- 50 ml London dry Gin (Bombay Sapphire is used here but imagination is the limit really)
- 10 ml Martini Bitter
- 30 ml Sumo de Limao – lemon juice
- 10 ml rich sugar syrup
- 15 ml egg white
- 1/4 clementine (skin on)
Method
- Combine syrup and clementine in a shaker, muddle the fruit.
- Add the rest of the ingredients in and do a dry shake (shaking all of the ingredients without ice to allow the egg whites to create a more consistent foam).
- Add ice into the shaker and do a second shake.
- Strain into an “on the rocks” glass filled with fresh ice.
- Decorate with a dehydrated citrus slice, in absence of one a tangerine zest will do nicely.
- Make sure to give it a squeeze and pass around the edge of the glass to add an extra touch of citrus and mask the egg white.
For more on my evening with Lisbon bartender, Olga Brit, follow this link.
