After a trip to NYC’s Attaboy, The Eddy head bartender Brian Elder in New York created this pastel-colored drink after looking to add a refreshing easy-sipping cocktail to his list. The drink at Attaboy used muddled strawberries, but to lessen the prep time and reduce spent fruit waste, Elder makes a strawberry cordial, which combines with lemon juice, gentian, gin and pineau. The drink takes a garnish of fresh basil for extra aromatics.
This recipe originally appeared as part of “5 Great Cocktails Made with the Boozy Fortified Wine Pineau de Charentes.”
- 1 ounce Citadelle gin
- 1/2 ounce Pineau des Charentes apéritif
- 1/2 ounce Salers apéritif
- 1 ounce lemon juice, freshly squeezed
- 1/2 ounce strawberry cordial*
- Garnish: basil sprig
In a double rocks glass, add the strawberry cordial, then the lemon juice and then the booze.
Add 1/2 scoop pellet ice, and gently stir.
Add more pellet ice to top off the glass, and shape into a rounded crown peaking just above the rim.
Garnish with a basil sprig.
*Strawberry cordial: In a quart container, cover 1 quart strawberries in 1 pint granulated sugar, and let rest overnight at room temperature. Turn the container occasionally to facilitate the extraction process. After 1 day, there should be a good amount of translucent, red liquid. Strain the liquid off, and discard excess sugar and berries.