Mayhem, Please

London Dry Gin, Italicus, Earl Grey Syrup, Fino Sherry, Lemon, Oat Milk

Bartenders Adam O'Donnell and Sam Pulliam of Jive Turkey | Las Vegas, NV

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Adapted by StarChefs  |  March 2026  |  Photo: will Blunt

INGREDIENTS

Earl Grey Syrup:
Yield: 2 ounces
2 grams earl grey tea leaves
Granulated sugar

To Assemble and Serve
Yield: 1 cocktail
1 ounces London dry gin
¾ ounce Italicus aperitivo liqueur
½ ounce fino Sherry
½ ounce lemon juice
½ ounce unsweetened oat milk
Lemon wheel

METHOD

For the Earl Grey Syrup:
Bring a pot of 2 ounces water to a boil. Remove from heat and add tea leaves. Let steep 10 minutes. Strain. Using a refractometer, add sugar until mixture reaches 50 brix. Stir until sugar is fully dissolved. Bottle and reserve.

To Assemble and Serve:
In a shaker with pebble ice, add gin, liqueur, Sherry, lemon juice, oat milk, and ¾ ounce Earl Grey Syrup. Whip shake, then pour into a 12-ounce styrofoam cup with a cheeky note written across. Garnish with lemon.

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