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Early Start From Better Luck Tomorrow

RECIPE: Alex Negranza, Better Luck Tomorrow, Houston

Photo: Max Kelly

January 19, 2018

This cocktail from the inaugural menu at Better Luck Tomorrow features sorrel, a nod to the bar’s work with chef Justin Yu and local producers.

Ingredients

1 1/2 oz. aquavit (Negranza uses Krogstad)
1/2 oz. fresh lime juice
1/2 oz. orgeat (Negranza uses Giffard)
1 fresh egg white (pasteurized if you like)
1 French sorrel leaf

Tools:muddler, shaker, strainer, fine strainer
Glass:coupe
Garnish:red-veined sorrel leaf

Preparation

Muddle the sorrel in a shaker and add the remaining ingredients. Shake well without ice until foamy, then add ice and shake again to chill. Double strain into chilled glass, then garnish.

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