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Humbug CLT's signature: reposado tequila, Fernet Branca, Thai tea, and egg white, dusted with cinnamon.
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Garnish
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Instructions
Brew sweet Thai tea: Steep Thai tea mix in hot water, double strength. Stir in sugar to taste while warm if the mix isn't already sweetened, then chill completely. Dry shake: Add the tequila, Fernet Branca, Thai tea, and egg white to a shaker with no ice. Shake hard for 20 seconds with no ice to emulsify the egg white. Shake with ice: Add ice and shake again hard for another 20 seconds until very cold and frothy. Strain and serve: Double strain into a chilled coupe glass so the foam sits smooth on top. Garnish with cinnamon: Dust ground cinnamon lightly over the foam before serving.
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