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Fresh citrus mingles with the herbaceousness of gin, elderflower and violets in this cocktail from Madison, Wisconsin bartender, Eric Hay.
1 1/2 oz. gin (Hay uses Death’s Door)
1/2 oz. fresh lemon juice
1/4 oz. fresh grapefruit juice
3/4 oz. St. Germain
1/4 oz. Crème Yvette
Ice cubes
Tools: shaker, strainer
Glass: coupe
Garnish: grapefruit peel
Combine all ingredients and shake. Strain into a chilled coupe. Garnish by squeezing the grapefruit peel over the finished drink and discarding the peel.
Eric Hay, Merchant, Madison, Wisconsin
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