UVA WINE BAR (AT THE MODA HOTEL)
900 Seymour St., Vancouver
604-632-9560
The Cosmopolitan may be the most ubiquitous cocktail of the early 21st century, but will this sickly sweet elixir stand the test of time? Is it a legend in the making that will be passed down, spread around and adopted by discerning bartenders 50 years hence?
The Earl Grey MarTEAni, I would argue, is a much stronger contender for a contemporary classic. Created by Audrey Saunders, the libation goddess who owns the Pegu Club in Manhattan's West Village, this frothy bergamot-infused gin sour truly is one of the most delicious drinks I've ever tasted.
The tart tea with a juniper kick was first introduced to Vancouver about two years by bar manager Christopher Flett (thank you, thank you, thank you) at the now-defunct Chow Restaurant. When he moved downtown to the sophisticated Uva Wine Bar, the drink and its fame followed on his apron strings.
“When I asked customers at Chow how they heard about the restaurant, four times out of five they said that they were told by a friend that they had to come to try this cocktail,” Flett says.
At Uva, it was by far the top-selling cocktail all winter – even though it was no longer on the drinks list.
“It's funny and frustrating at the same time,” he says with a laugh. “It's kind of like being in a rock band that becomes famous by doing a cover song from another band.”
EARL GREY MARTEANI
INGREDIENTS
1 1/2 ounces Earl Grey-infused gin (see recipe below)
3/4 ounce lemon juice
1 ounce simple syrup (1-to-1 ratio)
1 egg white
METHOD
Shake vigorously and double strain into a chilled cocktail glass.
Earl Grey-infused gin:
1 bottle of Tanqueray gin
4 tablespoons loose-leaf Earl Grey teaSteep for 2 to 3 hours at room temperature. Shake frequently. Strain tea off gin and refrigerate.
