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Second Squadron

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
1/2 oz. fresh lemon juice
1/4 oz. fresh grapefruit juice
3/4 oz. St. Germain
1/4 oz. Crème Yvette
Tools: shaker, strainer
Glass: coupe
Garnish: grapefruit peel

Combine all ingredients and shake with ice. 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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