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Early Start From Better Luck Tomorrow

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.


  • 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


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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