Tokyo Fog🚩

Ingredients

• 270 ml Gin
• 2 piece Earl Grey Tea
• 90 ml Italicus
• 45 ml Lemon Juice
• 90 ml Simple Syrup
• 270 ml Milk
• 1.5 tsp Matcha Powder

Instructions

Steep Earl Grey in gin 20–30 minutes and strain. Mix infused gin, Italicus, Lemon Juice, and Simple Syrup. Whisk Matcha Powder into Milk until frothy. Slowly pour the cocktail base into the milk; rest 20 minutes. Filter through a damp coffee filter, returning the first 60–90 ml through the filter. Stir 105–120 ml of clarified batch with ice and strain over a large clear ice rock; express a Lemon twist.

Batch (~6 serves): infuse gin ahead. Use whole milk. Pour acid into milk, never the reverse. First liquid through the filter is cloudy—return it through the bed. Keep clarified batch chilled until service.

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