Cape Town Cup

Dan Greenbaum & Diamond Reef

Collins Glass

Pebble

Ingredients

0.17 whole

Lemon

wedge (about 1/6 of an average lemon), muddled
1 oz

Chai Tea

cold Darjeeling tea
0.5 oz

Orgeat
0.75 oz

Byrrh
0.75 oz

Blandy's Bual 5 Year

or similar Bual Madeira
2 oz

Sparkling Wine

to top

Instructions

Muddle the lemon wedge with orgeat in a cocktail tin until the lemon is well expressed. Add the cold Darjeeling tea, Byrrh, and Madeira, then give the mixture a brief swirl to combine. Dump the entire contents of the tin—ice and all—into a chilled Collins glass. Pack the glass three-quarters full with pebble or crushed ice and stir briefly with a bar spoon or metal straw to integrate. Top with sparkling wine and garnish with a fresh mint sprig.

About

A spirited cobbler that trades sherry for Madeira and leans into Byrrh's dark fruit character, balanced by nutty orgeat, cold Darjeeling tea, and a bright lift of sparkling wine. The result is a layered yet refreshing drink that rewards complexity without sacrificing drinkability.

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