Makes 1 Servings
1/4 cup Hayman's Old Tom or Plymouth gin
1 tablespoon Zirbenz Stone Pine Liqueur of the Alps
1 tablespoon St-Germain (elderflower liqueur)
3 dashes of Peychaud's bitters or Angostura bitters
Combine gin, pine liqueur, and elderflower liqueur in a cocktail shaker. Add ice; shake until shaker is frosty. Strain into a coupe glass. Sprinkle bitters over top. Garnish with lemon twist.
Recipe by Bill Norris
GET THE MAGAZINE
Sign up for the Bon Appétit
Explore Bon Appétit
More from Bon Appétit
recipeButtery Tomato and Cinnamon-Spiced Rice2020-08-11T09:00:00.000Z
recipeBasque Burnt Cheesecake2019-01-24T15:00:00.000Z
recipeOur site's Best Pesto2018-08-21T11:00:00.000Z
- Subscription Services
- Contact Bon Appétit
- Newsletter Signup
- Accessibility Help
- RSS Feeds
- Site Map
- Condé Nast Store
- Bon Appétit Media Kit
Food Innovation Group: Bon Appétit and Epicurious
© 2020 Condé Nast. All rights reserved.
Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our affiliate partnerships with retailers.
Your California Privacy Rights
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.