Seattle bartender Jim Romdall fancies up his gin fizz with the addition of bergamot and Cocchi.
1 1/2 oz. gin
1/2 oz. Cocchi Americano
1 oz. fresh bergamot juice
1/2 oz. fresh lemon juice
1/4 oz. simple syrup (1:1)
1 fresh egg white (pasteurized if you like)
Club soda
Tools: shaker, strainer
Glass: Collins
Garnish: bergamot twist
Combine all ingredients, except the club soda, in a shaker and shake without ice. Add ice and shake to chill. Strain into an ice-filled glass, top with soda and garnish.
Jim Romdall, Seattle
