An elegant lady and the start of a creative adventure
The inspiration came back in 2004 from the classic White Lady. Humberto was working at Oloroso Cocktail Bar & Restaurant in Edinburgh, owned by Scottish celebrity chef Tony Singh. The innovation consisted in Humbertos own syrup made from young fresh eucalyptus leafs. The syrup turned out to be a perfect compliment to the gin along with the other citrus elements in the recipe.
The cocktail quickly become popular and still is today. Humberto made some other twists with the syrup, for instance in a Mojito (The Koala Mojito) and in a Mint Julep. The use of eucalyptus inspired other bartenders and chefs. It worked so well that Humberto decided to produce the eucalyptus syrup, via a French artisanal syrup producer in 2012. It was even published in Gary Regan’s gin compendium book (!)
5 cl Tanqueray gin
3 cl Eucalyptus Syrup (can be bought at www.thebartist.com)
3 cl lime juice
2 cl cointreau
1 dash egg white
Dry shake first then Shake with ice and double-strain into a chilled cocktail glass.
Garnish: Floating Eucalyptus leaf
The eucalyptus leafs contain cineole, also called eucalyptol, as well as tannins and caffeic and gallic acids, also found in green tea. Beneficial flavonoids in eucalyptus include hyperin and eucalyptrin, along with the antioxidants quercetin and rutin. Eucalyptus leafs also contain alpha-pinene, found in cumin seeds as well as limonene, an antioxidant found in citrus fruits. Take that! Sounds healthy right?