Casting about for a cocktail high in bitters to make use of some of my own personal blend, and one with gin, because that’s what the evening wanted, I happened on this distinctive cocktail, so high in bitters it can clearly fill in for a post-prandial digestif. It was created by Don Lee several years ago at Ssäm Bar in NYC, inspired by Chef Wylie Dufresne, and named for that chef’s daughter. Served to the writer Brad Parsons, it wound up in Parsons’s bitters book.
I love bitters for the complexity they bring to a drink, this one very much in the sour category with its dose of fresh lime juice. It’s become one of my favorite cocktails. If you don’t have citrus bitters (or your own bitters), use what’s on hand. This can be mixed and strained into a chilled coupe, but I like it over rocks. It’s powerful enough to stand up to the steady dilution (if you don’t forget where you set it down, as I did last night in between computer, shooting the shot, and cooking dinner).
- 2 ounces gin (60 grams)
- 1/2 ounce lime juice (15 grams)
- 1/2 ounce simple syrup (15 grams)
- 1 teaspoon homemade or other bitters (5 to 7 grams)
- 1 teaspoon citrus bitters (5 to 7 grams)
- lime wedge
- Combine all in a lowball glass and fill with ice, garnish with lime.
If you liked this post, take a look at these links:
- My cocktail posts that use gin: Hasty Negroni and Tom Collins.
- A popular line of spirits is making its way out of Door County, Wisconsin—check out Death’s Door Spirits.
- Learn how to make your own gin at home.
© 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.