It’s the perfect blend of tropical spices infused with a crisp hint of floral NOLET’S. Perfect for a winter ‘getaway’. It’s also exceptionally fun to be watched made being topped off with an ‘rising’ egg-white fizz.
Check it out!
The Tamarind Fizz
Bartender – Darnell Holguin
2 oz NOLETS Silver Gin
1 1/2 oz of Tamarind Reduction*
1/4 Yellow Chartreuse
1 dash Angostura Bitters
1 egg white.
Dry shake (Shake without ice) ingredients in a tin. Then add ice and shake again. Pour into a collins glass filled with approx 1 1/2 oz of club soda.
Let it rest for 60 seconds in the fridge. Then top with more club soda until the foam rises a little above the glass. Grate cinnamon for garnish.