TICK OF THE CLOCK
By Joe Robinson
INSPIRATION FOR THE DRINK
Classically driven and heading toward tequila mule territory, but with a heavy dose of bitters which adds depth and balance to an otherwise very spicy cocktail. The Tick of the Clock was on our opening menu at Standby, one that I’d made years before during my cocktail catering days. I’d say it’s a Standby classic.
STEP 1: GINGER SYRUP
INGREDIENTS
250g Peeled Fresh Ginger +
250g Cane Sugar +
8 oz. Hot Water +
DIRECTIONS
Blend until smooth. Strain this twice. First, strain through a mesh strainer to remove the larger bits. Next, strain through a coffee filter to remove the finer bits. If you don’t have any filters on hand, just use the finest strainer you can find, a tea strainer or cheesecloth will get the job done.
Bottle and keep refrigerated for up to a week. Contents will settle. Shake the bottle when ready to use.
STEP 2: THE METHOD
INGREDIENTS
1.5 oz. Blanco Tequila +
1 oz. Fresh Lime +
1 oz. Ginger Syrup +
.25 oz. Angostura Bitters +
TOOLS
Jigger +
Shaking Tins +
Hawthorne Strainer +
Tea Strainer +
DIRECTIONS
Measure ingredients into a small shaking tin, fill with ice and shake. Use a tea strainer to strain into a rocks glass filled with ice. Pick 2 or 3 healthy looking mint sprigs and break off the stem with about one inch left. Give the mint a good smack to “wake it up” and place it in the side of the glass.
