Jim’s Scotch and Soda
I can’t imagine a cocktail book without a mention of the scotch and soda. From the day charged water was invented, it has been adopted by the whiskey drinker to replace the water that dilutes and livens up a glass of whiskey. There is even a song named after the drink! But I have a much more important reason to list the scotch and soda: It gives me the chance to tell the story about advertising man and title holder for endurance cocktailing Jim Callaway, “a real larger-than-death character,” as his business partner Ron Holland characterized him when Jim was diagnosed with cancer.
In 1987, Jim had major surgery to remove a tumor from his brain. A week after surgery, he was back with us at the bar in Charley O’s, bald head covered with a stocking cap, double scotch in an old-fashioned glass and also a Diet Coke in front of him. Jim carefully instructed that if his wife walked through the door, whoever spied her first would pick up his scotch, take a large gulp, and set it down in front of himself.
Conversation carried on as we kept 360 degrees covered, but somehow in the blink of an eye, there was his wife, standing right behind Jim as he was raising his scotch to his lips. We all sat there hopelessly wondering how he’d get out of this one. Seeing the panic in our eyes, Jim slammed down the scotch and choked out, “This is not my Diet Coke!”
SMITH AND KEARNS
The proper name, when this was created in 1952, was Smith and Curran. It was named by bartender Gerbert Doebber at the Blue Blazer Lounge after two customers, Wendell Smith and James Curran. It seems that people heard the name and just spelled it phonetically.
2 ounces Kahlúa
3 ounces whole milk or half-and-half
2 ounces club soda
Build the Kahlúa and milk in a chilled highball glass and top with the soda.
Variation For a Colorado Bulldog, substitute Coca-Cola for the club soda.
SMUGGLER’S NOTCH+
“Now the naming part. I scribbled ideas in my Moleskin until I came up with ‘Smuggler’s Notch.’ Most of the ingredients [real spirits] were illegal and had to be smuggled into the United States during Prohibition. I tested my GM, David Rosoff, on the drink in the middle of busy service.
‘Great. You made a rum old-fashioned, and I’ll bet you got a clever name.…I don’t really care. Can you please just take care of table five? It’s stressing me out they don’t have drinks.’” —Eric Alperin, partner in The Varnish, Los Angeles
Splash of Pernod absinthe
1 brown sugar cube, or 1 barspoon of Brown Sugar or Demerara Syrup (this page)
2 dashes of Bitter Truth orange bitters
Splash of water
2 ounces Bacardi Reserva Ocho rum (or some contraband Havana Club 7-year-old rum)
1 large (2 × 2-inch) ice cube
Orange zest coin (see this page), for garnish
Rinse an old-fashioned glass with a splash of Pernod and toss the remainder out. Muddle the sugar cube, or stir if using syrup, with the bitters and a splash of water in the glass. Add the rum and the ice cube and stir. Garnish with the orange zest coin.
Eggs in Cocktails
Drinks that call for eggs, egg whites, or egg yolks are tricky. Our eggs today are larger than in the past. Following older recipe instructions that call for a whole egg or the white of an egg while using today’s bigger eggs will throw the drink out of whack. The solution is to beat the whole egg(s) or the egg white(s) with a whisk to emulsify them, break them down, so they will pour and can be measured like any other ingredient. I often bottle them in a plastic squeeze bottle for easy use. In recipes that call for a whole egg or egg white, I typically use no more than ¾ ounce of emulsified egg or egg white for a single drink. Always refrigerate any egg products.
SOUTH BEACH*
I created this one for the now shuttered Paddington Corporation in 1992 to showcase Campari cocktails that were less bitter and would appeal to the American palate. That sounds crazy now that Americans seem to have finally awakened to the glories of the bitter aperitif. The recipe below worked back then as an entry level to the complexity of Campari bitters. Today the Negroni (this page) is sweeping the country.
¾ ounce Campari
¾ ounce Disaronno Originale amaretto
2 ounces fresh orange juice
Flamed orange zest coin (see this page), for garnish
Shake all the ingredients (except the garnish) with ice and strain into a chilled cocktail glass. Garnish with the flamed orange zest coin.
SOURS
Sours first appeared in How to Mix Drinks (1862) by Jerry Thomas. The sour drinks are the benchmark of the professional bartender and are the biggest challenge for the amateur. The difficult factor is balancing the sour ingredient, typically fresh lemon and/or lime juice. Follow the formula below for all your sweet-and-sour drinks—collins, fizz, margarita—and they’ll be in “the window of drinkability” for 90 percent of people. In the nineteenth century, the sour category included “Fixes” that had the same ingredients as a sour but in slightly different proportions and were garnished extravagantly with fresh seasonal fruit.
BASIC sour FORMULA
1½ to 2 ounces base liquor
¾ ounce sour ingredient (lemon or lime juice or both in equal parts)
¾ ounce sweet ingredient, usually Simple Syrup (this page)
The sweet can vary; simple syrup made with equal parts (by volume) sugar and water works fine in the formula. But if a liqueur like Cointreau, which is 40% alcohol and much drier than simple syrup, is used, then it should be bumped up to 1 ounce. A sour using any substitute sweet ingredient will require tasting to determine if the formula holds true.
With good ice, at least 1-inch solid cubes, shake all the ingredients very hard for a slow ten count to create a really lively drink with the right dilution. With chipped or cracked ice, shake hard to a five count to chill the drink and avoid over-dilution.
The other issue associated with sours is egg white. The practice of adding egg white to create foam is very popular in the craft bar movement, and it is appreciated by some, but others find a trace flavor of albumen unpleasant. Always ask the guest before using eggs in the recipe. Don’t overuse egg white; ¾ ounce or less is more than enough in a cocktail. To properly measure egg white, “emulsify” it by using a whisk to break down the albumen and bottle it in a plastic squeeze bottle for easy use. Always keep egg products under refrigeration. (For more information on using eggs in cocktails, see this page.)
SOUTHSIDE
This was the house drink of the famous 21 Club for years—a kind of Mint Julep for the Gin-and-Tonic crowd.
2 fresh mint sprigs
¾ ounce fresh lime juice
¾ ounce Simple Syrup (this page)
2 ounces Beefeater 24 gin
1½ ounces club soda
Bruise 1 of the mint sprigs with the lime juice and simple syrup in the bottom of a Boston shaker glass. Add the gin and ice and shake well. Pour into a goblet over cracked ice, add the club soda, and stir until the outside of the glass frosts. Garnish with the remaining mint sprig.
SPICY ABBEY COCKTAIL*
Inspired by the classic Abbey Cocktail (this page).
1½ ounces Don Julio reposado tequila
½ ounce Lillet Rosé
½ ounce fresh orange juice
¾ ounce fresh lemon juice
¾ ounce agave nectar
1 teaspoon red pepper jelly
Dash of Angostura Bitters
Orange zest coin (see this page), for garnish
Assemble all the ingredients (except the garnish) in a cocktail shaker and shake well with ice. Fine strain into a double old-fashioned glass over ice. Express the oil of the orange zest coin over the drink and drop it in.
WINE SPRITZER
Fill the wineglass two-thirds with white wine and top with club soda. Most drinkers prefer ice with a spritzer; if serving without ice, keep all the ingredients cold. Garnish with lemon peel. Boston has its own take on the classic wine drink: called the Wine Cooler, Boston style is red table wine mixed with 7UP in a goblet over ice with a lemon zest garnish.
ST. BRUNO+
This is a specialty of Jimmy’s bar and restaurant in Aspen, Colorado, where all things agave have a cozy American home.
1 orange slice
1 fresh mint sprig
Dash of Peychaud’s bitters
2 ounces El Tesoro Platinum tequila
½ ounce green Chartreuse V.E.P.
Orange zest coin (see this page), for garnish
Lightly muddle the orange slice and the mint sprig with the bitters in a mixing glass. Add the tequila and the Chartreuse and stir with ice. Fine strain into a Nick & Nora glass. Express the orange zest coin over the drink and drop it in.
STILETTO
1 ounce Disaronno Originale amaretto
½ ounce banana liqueur (I recommend Marie Brizard No 12)
1 ounce fresh orange juice
1 ounce pineapple juice
Flamed orange zest coin (see this page), for garnish
Shake all the ingredients (except the garnish) well with ice. Strain into a chilled coupe glass. Garnish with the flamed orange zest coin.
STINGER
This classic New York nightcap dates back to 1900. Some decorate it with a mint sprig, but in days gone by, this drink was an adult after-dinner mint, a way to cleanse the palate after a multicourse, extravagantly rich meal; nothing edible came anywhere near the drink, so no garnish. This drink was also popular midcentury with equal parts of brandy and white crème de menthe, but the American palate is much drier today.
2 ounces Martel VSOP Cognac
1 ounce Marie Brizard No 33 white crème de menthe
Shake the ingredients hard with ice and strain into an old-fashioned glass filled with crushed ice.
STONE FENCE
Adapted from Recipes of American and Other Iced Drinks, by Charlie Paul (1902).
2 ounces Maker’s Mark bourbon
5 ounces fresh apple cider
½ ounce fresh lemon juice
3 dashes of Simple Syrup (this page)
4 dashes of Dale DeGroff’s Pimento Aromatic Bitters
Granny Smith Apple slice, for garnish
Build the ingredients in a highball glass with ice (except the garnish) and stir. Garnish with the apple slice.
STONE SOUR
I don’t know who coined the name first, but I suspect it came from California. As a matter of fact, Stone Sours are also called California Sours. Stone Sour just indicates the addition of a little fresh orange juice.
1½ ounces Bulleit bourbon
¾ ounce fresh lemon juice
¾ ounce Simple Syrup (this page)
1 ounce fresh orange juice
Orange slice, for garnish
Bordeaux cherry, for garnish
Shake all the ingredients (except the garnishes) with ice and serve in a rocks glass over ice. Garnish with the orange slice and cherry.
STONEHENGE PUNCH
Adapted from an original recipe from The Stonehenge Inn, in Ridgefield, Connecticut.
1 ounce Four Roses bourbon
1 ounce Mount Gay Extra Old rum
½ ounce fresh lemon juice
½ ounce Simple Syrup (this page)
Dash of Dale DeGroff’s Pimento Aromatic Bitters
Bordeaux cherry, for garnish
Pineapple wedge, for garnish
Half-orange wheel, for garnish
Shake the ingredients hard with ice and strain into an old-fashioned glass filled with crushed ice. Garnish with the Bordeaux cherry, pineapple wedge, and half-orange wheel.
STORK CLUB COCKTAIL
I had this beauty on my menu for years at the Rainbow Room, but credit goes to the great Nathaniel Cook. He sounds like a Revolutionary War hero, but he was chief barman at the legendary Stork Club.
1½ ounces Fords gin
½ ounce Joseph Cartron Curaçao Orange
¼ ounce fresh lime juice
1 ounce fresh orange juice
Dash of Angostura bitters
Flamed orange zest coin (see this page), for garnish
Shake all the ingredients (except the garnish) well with ice and strain into a chilled cocktail glass. Garnish with the flamed orange zest coin.
STRANGE BREW+
This unusual combination of hoppy IPA brew, gin, and pineapple was created by bartender Thomas Waugh of Death & Co., an early craft cocktail bar in New York City. It is so much better than it sounds!
2 ounces Tanqueray No. Ten gin
¾ ounce John D. Taylor’s Velvet Falernum
1 ounce unsweetened pineapple juice
½ ounce fresh lemon juice
3 ounces hoppy IPA beer (I suggest Green Flash)
Fresh mint sprig, for garnish
Shake the first four ingredients with ice and strain into a pilsner glass without ice. Top slowly with the beer. Garnish with the mint sprig.
STRAWBERRY DAIQUIRI, FROZEN
Fresh-fruit versions of the frozen daiquiri are fun to prepare when seasonal fruit is available. Here is one for fresh strawberries. Note that frozen drinks require a lot more sweetening than shaken drinks because of the additional dilution from the ice.
2 ounces Caña Brava rum
½ ounce Luxardo maraschino liqueur
4 to 6 medium strawberries, hulled and cut up
2 ounces Simple Syrup (this page)
1 ounce fresh lime juice
1 cup of cracked ice
1 whole fresh strawberry, for garnish
Blend all the ingredients (except the garnish) and pour into a copa grande glass. Garnish with the whole strawberry by making a cut on the bottom of the strawberry and perching it on the rim of the glass.
STRAWBERRY NIRVANA*
1 quarter-size piece of peeled fresh ginger
¼ ounce John D. Taylor’s Velvet Falernum (see Note)
1½ ounces Plymouth gin
1 ounce mixed strawberry-lychee purée (see Note)
¼ ounce fresh lemon juice
1 whole fresh strawberry, for garnish
Mash the ginger in the bottom of a cocktail shaker with the Falernum. Add the remaining ingredients (except the garnish) and shake well with ice. Fine strain into a chilled coupe glass to remove the ginger bits. Garnish with the strawberry.
Note Velvet Falernum is available from Alpenz.com. I recommend flash-frozen products from the Perfect Purée of Napa Valley (www.perfectpuree.com).
SUFFERING BASTARD
This is basically a Mai Tai with orange juice.
1½ ounces Zacapa Centenario rum
¾ ounce Pierre Ferrand dry curaçao
½ ounce orgeat
¾ ounce fresh lime juice
1½ ounces fresh orange juice
½ ounce Smith & Cross Jamaica rum
Lime slice, for garnish
Orange slice, for garnish
Shake the Centenario rum, curaçao, orgeat, and lime and orange juices well with ice. Strain into an ice-filled double old-fashioned glass and float the Smith & Cross rum on top. Garnish with the sliced fruit.
SURE THING*
A cross between the Sundowner and the Tiger Lilly from Ted Saucier’s 1951 edition of Bottoms Up.
1½ ounces Mount Gay Eclipse rum
½ ounce Martel VSOP Cognac
½ ounce Pierre Ferrand dry curaçao
½ ounce John D. Taylor’s Velvet Falernum
½ ounce fresh lime juice
½ ounce fresh blood orange juice
Dash of Angostura bitters
Lime slice, for garnish
Blood orange slice, for garnish
Shake all the ingredients (except the garnishes) well with ice. Strain into an ice-filled double old-fashioned glass and garnish with the fruit.
SWIZZLE
The swizzle drinks are named after the Jamaican swizzle—a very thin stick about twelve inches long with “branches” radiating out of one end, though they are actually the root structure that has been cut short. The swizzle is surprisingly sturdy for what looks like a twig that could easily be snapped in half. To use the thing, it is placed in a tall drink with the root cluster in the drink and rotated rapidly between the palms, agitating the drink as an electric mixer would.
RUM SWIZZLE
1½ ounces Mount Gay Eclipse rum
¼ ounce John D. Taylor’s Velvet Falernum (see Note)
½ ounce fresh lime juice
½ ounce Simple Syrup (this page)
Dash of Dale Degroff’s Pimento Aromatic Bitters
Lime wedge, for garnish
Place all the ingredients (except the garnish) in a tall glass with crushed ice. Holding the swizzle between your palms, rapidly rotate it to mix the drink. Remove the swizzle and garnish with the lime wedge.
Note Velvet Falernum is available at Alpenz.com.
TAYLOR MADE*
2 ounces Colonel E.H. Taylor small batch bonded bourbon
¼ ounce John D. Taylor’s Velvet Falernum (see Note)
¾ ounce fresh grapefruit juice
¼ ounce Honey Syrup (this page)
Dash of Bitter Truth grapefruit bitters
Half grapefruit wheel, for garnish
Shake all the ingredients (except the garnish) with ice. Strain into an iced double old-fashioned glass. Garnish with the half grapefruit wheel.
TEQUILA SUNRISE
The original Tequila Sunrise of the 1940s is a tequila collins with crème de cassis poured through after adding the seltzer. It originally appeared in The Roving Bartender by Bill Kelly (1946.)
1½ ounces Milagro Silver tequila
4 to 5 ounces fresh orange juice
¾ ounce grenadine, homemade (this page) or store-bought, or crème de cassis
Chill a highball glass. Add the tequila, pour in the fresh orange juice, and pour the grenadine or cassis through the orange juice.
THAT’S AMORE
In 1936, Dave Chasen and his silent partner, Harold Ross of The New Yorker magazine fame, opened Chasen’s in Beverly Hills. It started out as a chili joint, but it soon turned into a celebrity hangout visited by everyone from presidents and monarchs to the Rat Pack. Dean Martin was at the bar once and asked veteran barman Pepe Ruiz to create a drink especially for him. The next time Martin came in, Pepe took a whole navel orange and cut the peel into large strips. He poured a little La Ina fino sherry into a chilled cocktail glass, swirled it around, and threw it out. He expressed the orange oil through a lit match, coating the inside of the glass with the flamed orange oil. Next, he shook vodka with ice, strained it into the cocktail glass, and garnished it with another flamed orange zest. He called it the Flame of Love Martini (see this page). When Frank Sinatra saw the drink, he got so excited that he told Pepe to “water the infield,” a colorful way to say I’m buying everyone a drink, in this case one of the new libations. I suppose Pepe had just a moment of regret as he instructed the staff to bring out a case of oranges.
TOASTED ALMOND
Add vodka to make this a Roasted Almond.
¾ ounce Disaronno Originale amaretto
¾ ounce Kahlúa
2 ounces heavy cream
Shake all the ingredients with ice and strain into a small cocktail glass.
TOM AND JERRY
This was on the bar at every establishment in New York City during the holidays in the Gay Nineties.
For the batter
12 fresh large eggs, separated
6 cups sugar
1½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
2 ounces añejo rum
1 teaspoon creme of tartar (optional)
For each individual drink
2 tablespoons batter
1½ ounces brandy
½ ounce añejo rum
3 to 4 ounces boiling water or hot milk
Freshly grated nutmeg, for garnish
To make the batter: In a large bowl, beat the egg yolks until combined. While continuing to beat, gradually add the sugar, spices, and rum and beat until the mixture is thick and pale. Beat the egg whites separately until stiff. Fold the egg whites into the egg yolks and stir until the consistency is of a light batter. Add teaspoon of cream of tartar, if desired, to prevent the sugar from settling to the bottom of the batter.
To prepare each drink: Put the batter in the bottom of a ceramic mug, add the spirits and the boiling water or hot milk and stir. Dust with nutmeg and serve.
TODDIES
In his 1801 book, The American Herbal, or Materia Medica, Samuel Stearns offered this recipe for the toddy: water, rum or brandy, sugar, and nutmeg. It was considered to be a salutary (healthy) beverage and was especially popular in the summer.
In his 1862 How to Mix Drinks, Jerry Thomas lists toddies and slings together. He indicates that the only difference between them is a little grated nutmeg on top of a sling. Thomas served toddies and slings hot and cold, and used only spirits, sugar, and water (except for the apple toddy, which is made with a baked apple). By the 1890s, lemon juice and lemon peel were introduced to the toddy, and it was on its way to becoming a lemon-and-honey, hot water or tea, teaspoon of whiskey, cure for colds, dispensed by mothers and grandmothers everywhere.
APPLE TODDY
Jerry Thomas’s original recipe from How to Mix Drinks resembles a colonial-style drink one would find in an eighteenth-century inn.
½ baked apple
1 tablespoon fine white sugar
1 wineglass (2 ounces) of cider brandy (Laird’s applejack)
4 ounces boiling water
Whole nutmeg, for grating
Put the baked apple, sugar, and cider brandy in a bar glass or large mug. Fill the glass two-thirds full of boiling water, and grate a little nutmeg on top.
Note If there is a question whether the glass is tempered for extremes of hot and cold, place a silver spoon in the glass before adding the boiling water.
HOT TODDY
½ ounce brandy, rum, or scotch
1 teaspoon honey
½ ounce fresh lemon juice
4 ounces boiling water or tea
Combine the first three ingredients in a mug and fill with the boiling water or tea.
THE SPICE BOX
Colonial inns kept a spice box with equal parts of ground nutmeg, ground cinnamon, ground ginger, and dried and ground orange zest. One teaspoon of the mix was used per drink for flips and toddies.
TOM COLLINS
This drink is from the Planter’s Hotel in St. Louis in the 1850s. Bartenders like Jerry Thomas and Harry Johnson were filled with wanderlust, which is also the case with the craft bar crowd today. The Planter’s Hotel it seems was happy to host these celebrity mixologists and did so on a regular basis; both Johnson and Thomas did stints there.
1½ ounces gin
¾ ounce fresh lemon juice
¾ ounce Simple Syrup (this page)
3 to 4 ounces club soda
Orange slice, for garnish
Bordeaux cherry, for garnish
Shake the first three ingredients with ice and strain into a collins glass. Add the club soda and stir. Garnish with the orange slice and cherry.
TRE AMICI+
George Delgado, the head bartender of The Greatest Bar on Earth at Windows on the World restaurant, and I were presenting a hands-on guest seminar on tequila and tequila cocktails on September 10, 2001, in the Skybox lounge overlooking the main bar. We stayed for drinks and dinner after the event and both left around 1:30 in the morning, about seven hours before the first plane hit the south tower. George was off the morning of the tragedy, but many of his friends and mine were there.
1 ounce Amaro Montenegro
1 ounce Punt e Mes
1 ounce Martini Riserva Speciale Rubino vermouth
4 dashes of Fee Brothers orange bitters
Orange wedge
Orange zest coin (see this page), for garnish
Shake the first five ingredients with ice and strain into an old-fashioned glass over ice. Garnish with the orange zest coin.
TRINIDAD SOUR+
Created by Giuseppe González. Anyone who has met Giuseppe understands that the words “hey, you can’t do that” are the primary reason for doing “that.” The recipe below has fully an ounce of Angostura bitters, which is usually administered in dashes. Giuseppe decided the right amount was an ounce. And so it is. A nineteenth-century advertisement for Angostura bitters depicts a comely, well-to-do young woman sipping from a copita of Angostura bitters, proving that Giuseppe is on the right side of history in the choice he made.
½ ounce 100-proof bonded rye whiskey (see Note)
1 ounce Angostura bitters
1 ounce orgeat
¾ ounce fresh lemon juice
Lemon peel, for garnish
Shake all the ingredients (except the garnish) well with ice. Strain into a Nick & Nora glass. Garnish with the lemon peel.
Note With only ½ ounce total in the drink, the 100-proof rye is an important choice. A lower-proof rye would not make enough impact in the drink.
TROPICAL ITCH
Harry Yee, legendary Oahu bartender, created this and many other Hawaiian tropical drinks, like the Blue Hawaiian. Harry had a lot of firsts in the tropical drinks world, including using those beautiful purple Vanda orchids.
1 ounce Wild Turkey 101 bourbon
1 ounce Lemon Hart Original 1804 rum
½ ounce Joseph Cartron Curaçao Orange
6 ounces sweetened passion fruit juice
Dash of Angostura bitters
¼ ounce Lemon Hart 151 overproof rum
Chinese back scratcher, for garnish (yes the wooden one—Harry’s touch)
In a shaker, combine the bourbon, rum, curaçao, fruit juice, and bitters. Add ice and shake. Strain into a chilled hurricane glass. Float the overproof rum on top. Insert the Chinese back scratcher (no kidding—Harry Yee cornered the back scratcher market with this drink!).
TUXEDO
The Artistry of Mixing Drinks, the privately published book of Frank Meier, the Ritz Paris’s legendary bartender, channels the turn-of-the-century American dry martini–style recipes that first appeared in Charles S. Mahoney’s Hoffman House Bartender’s Guide (1905), with even the same brands that were popular in Mahoney’s recipes. I was surprised to find out why. Frank Meier apprenticed with the great Charles S. Mahoney of the Hoffman House Hotel bar in New York City. (David Wondrich found this historical nugget in his research.) It seems that the cocktail profession was as nomadic in the nineteenth century as the craft cocktail community is today. I am not sure how long Frank Meier stayed at the Hoffman House, but he must have seen Prohibition on the horizon; he started at the Ritz Paris in 1921.
2 ounces Plymouth gin
1 ounce Noilly Prat Original dry vermouth
2 dashes of Luxardo maraschino liqueur
2 dashes of Marie Brizard anisette
Stir the ingredients with ice and strain into a chilled cocktail glass.
TWENTIETH CENTURY
2 ounces Fords gin
¼ ounce Tempus Fugit crème de cacao
½ ounce Lillet Blanc
¼ ounce fresh lemon juice
Shake all the ingredients with ice and strain into a chilled cocktail glass.
209 EAST COCKTAIl*
If you wish, coat the rim of the glass with a mix of superfine sugar and powdered strawberry. To make powdered strawberry, pulverize freeze-dried strawberries in a spice grinder or with a mortar and pestle.
1½ ounces Herradura reposado tequila
¾ ounce Cointreau
½ ounce Marie Brizard No 22 strawberry liqueur
1 ounce fresh lime juice
Shake all the ingredients with ice and strain into a chilled cocktail glass.
UNDER SIEGE+
This was created by Simon Ford to showcase his London dry Fords gin.
2 ounces Fords gin
½ ounce Aperol
¾ ounce fresh grapefruit juice
½ ounce fresh lemon juice
¾ ounce orgeat
Dash of Peychaud’s bitters
Grapefruit zest coin (see this page), for garnish
Shake all the ingredients (except the bitters and garnish) with ice and strain into a highball glass over ice. Strike with the bitters. Garnish with the grapefruit zest coin.