For football season, we had a bartender from each NFL team’s hometown provide the perfect cocktail to represent their team. Hastings Cameron, a bartender at several Madison, Wisc., bars, including Imaginary Bar, describes this cocktail tribute to the Green Bay Packers as a “perverse Shamrock shake,” in which the mint and fennel of Strega are fortified by similar notes in gin from Death’s Door Spirits, a Wisconsin distillery.
“I grew up in Chicago rooting for the Packers as a little contrarian,” says Cameron. “As an adult, I still love blue and orange (mostly orange) but couldn’t possibly care less about the Bears, or the Cubs for that matter,” he says. While this drink was purely aesthetically inspired by the Packers’ team colors—“Lil Wayne didn’t need anything more than the team’s colors to inspire this,” says Cameron—it involves a pretty complex matcha foam, evidence of Cameron’s tendency toward molecular gastronomy-like bartending.
The booziness of the cocktail is inspired by the ice-cold winters in Wisconsin. “Drink builds tend to swell in volume the farther north we get from Madison. The 2.5 ounces of 80-plus-proof booze is a nod to that cultural imperative,” he says.
Add all of the ingredients to a mixing glass with ice and stir.
Strain into a coupe, express the oil of a lime peel, and garnish with the peel.
Top with matcha foam.
*Matcha foam: Whisk 10 grams matcha with 600 grams hot water. Divide the tea evenly into 2 plastic containers. While still hot, add .95 percent gelatin by mass to the first container and whisk. Allow the second container to cool, then whisk in 2 percent xanthan gum by mass. Combine the two containers, and whisk in 1 barspoon hydrated gomme. Whisk in 100 grams of simple syrup and a pinch of ascorbic acid. Place in an ice bath to cool completely. Fill an iSi canister with ice water to cool. After 15 minutes, empty the water and fill the canister with the matcha foam base. Screw on the lid, add charge, shake, vent, add second charge, shake, vent, add third charge, shake, vent.