Change, it has been said, is a good thing. The world turns and becomes new.
I’ve just started a new job. After more than three years in one place, I felt it was time to seek a new challenge and so far, everything’s going well. We’re getting ready to head into the Festival – one of the busiest trading periods in the Edinburgh year – which is the perfect time to be facing a metric ton of cocktail competitions.
The next two/three weeks see deadlines for entries for 42 Below’s Cocktail World Cup, Chambord’s Hunt for Holly (supporting their sponsorship of the West End revival of Breakfast At Tiffany’s) and the Havana Club Cocktail Grand Prix. The upshot of all of that is I’ve been forced into thinking of new recipes perhaps more than usual.
Yes, life is hard.
45ml white rum (I used Element 8 Platinum)
25ml lemon juice
1 dash egg white
1 dash La Fée Parisienne Absinthe
Shake first five ingredients with ice and fine-strain into a chilled coupette or martini glass. Using an atomiser, flame Absinthe across the top of the drink as a garnish.