Drumshambo Gunpowder Recipe
Make Drumshambo Gunpowder Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Gunpowder tea vermouth (makes ~4 oz)
Garnish / Finish
Ice
Method
Gunpowder tea vermouth (make ahead, 10 minutes + chill)
Steep
Add 1 teaspoon gunpowder green tea leaves to 4 ounces dry vermouth in a clean jar. Seal and let steep at room temperature for 10 minutes to 30 minutes depending on desired intensity (10 minutes for light tea note, 30 minutes for more pronounced).
Strain the vermouth through a fine mesh strainer or coffee filter to remove leaves. Store refrigerated in a sealed container for up to 5 days and use 0.5 oz per cocktail.
Cocktail assembly
Add 2 oz dry gin, 0.75 oz fresh lime juice, 0.5 oz simple syrup, 0.5 oz gunpowder tea-infused vermouth, 0.25 oz orange curaçao and 2 dashes Angostura bitters into a cocktail shaker.
Fill the shaker with ice and shake vigorously for 12–18 seconds until the shaker is very cold and the outside is frosted. This ensures proper dilution and chill.
Dump ice water from the chilled glass and double-strain the cocktail into the chilled glass using both the shaker strainer and a fine mesh strainer to catch any small ice chips or tea particles.
Garnish & finish
Express the oils of a lime twist over the surface of the cocktail by holding the twist over the drink and pinching gently, then rub the twist on the rim and drop in (or float a thin lime wheel).
Optional: For a subtle extra aroma, very lightly dust the surface with 1/4 teaspoon gunpowder tea dust by rubbing a pinch between fingers over the cocktail. Serve immediately.
