At Death & Co., the Moneyball is a play on the mezcal Negroni made zero-proof. To replicate the original drink’s signature smokiness, Javelle Taft calls on Lapsang souchong tea in place of the base spirit, and St. Agrestis’ Phony Negroni in place of Campari.
Moneyball
Javelle Taft | New York City
Ingredients
Serving: 1
- 1 1/2 ounces Lapsang tea infusion (see Editor’s Note)
- 1 ounce Pathfinder Hemp Amaro
- 1 ounce St. Agrestis Phony Negroni
- 1/4 ounce vanilla syrup (see Editor’s Note)
- 1/4 ounce passion fruit syrup (see Editor’s Note)
Garnish: orange slice
Directions
- Add all ingredients to a mixing glass and stir with ice.
- Strain into a double Old-Fashioned glass over a large cube.
- Garnish with an orange slice.
Editor's Note
Lapsang Tea Infusion
Steep 10 grams of loose Lapsang souchong tea leaves in 1 liter of filtered hot water for 20 minutes.
Strain out tea and let the brew cool.
Add 2 liters of filtered water to the tea.
Passion Fruit Syrup
Combine 1000 grams white sugar and 1000 grams passion fruit purée (preferably Perfect Purée) in a blender, processing until all sugars and purée are dissolved. Transfer the blended syrup into a saucepan and heat on low, simmering for 10 minutes.
Vanilla Syrup
1000 grams simple syrup (1:1, sugar to water)
4 grams vanilla extract
2.5 grams lactic acid powder
0.5 gram kosher salt
1. Combine all ingredients together in a pot and heat until reaching a slow simmer. Turn off the heat and let cool.
2. Pass the syrup through a fine-mesh sieve.
3. Transfer to a storage container and refrigerate until ready to use, up to 4 weeks.