Gin is a workhorse behind the bar. The versatile spirit can be mixed with tonic, stirred into bone-dry Martinis or shaken with fruit juices, and it works equally well in simple serves as it does in elaborate concoctions. There aren’t many ingredients that it can’t accommodate. The Mrs. Robinson cocktail displays the spirit’s friendly nature, pairing local Aviation American gin with pineapple syrup, grapefruit juice, lime juice, Peychaud’s bitters and prosecco.
The drink comes from Andrew Call, a bartender at Portland, Oregon’s Bacchus Bar. He chooses Aviation gin because its complex, herbaceous flavor plays off the tart lime and grapefruit. “Adding some house-made pineapple simple syrup gives it a welcome hint of a day on the beach,” says Call. “[And] topping it off with dry sparkling wine and Peychaud’s bitters makes all the flavors come together and light up your tongue.”
The Mrs. Robinson is tall, bubbly and well-balanced, blending the gin’s dry botanical notes with tart citrus and sweet pineapple. The bitters lend color and anise-tinged aromatics with each sip.
If you want to sample it for yourself, start by making Call’s pineapple syrup. All you need is pineapple, sugar and a little free time. Regular simple syrup can be made in just a few minutes, but this syrup requires an overnight nap in the fridge. Make a large batch, and you’ll have plenty on hand to make a round of drinks or to use in other cocktail experiments.
Here’s to you, Mrs. Robinson.
- 1 ounce Aviation American gin
- 1 ounce pineapple syrup*
- 3/4 ounce grapefruit juice, freshly squeezed
- 3/4 ounce lime juice, freshly squeezed
- 3 dashes Peychaud’s bitters
- 2 ounces dry prosecco
Add the gin, pineapple syrup, grapefruit juice, lime juice and bitters into a shaker with ice and shake until well-chilled.
Strain into a chilled flute.
Top with the chilled prosecco.
*Pineapple syrup: Peel and core 1 whole pineapple, then cut the meat into chunks. Add 1 cup white sugar, toss to coat in a glass bowl and store, covered, in the refrigerator overnight. Combine 1 cup sugar and 1 cup water in a saucepan, simmer until the sugar is dissolved, and remove from the heat. Blend the macerated pineapple in a blender, add the simple syrup, and stir to combine. Strain out solids using a cheesecloth, and store the syrup in the refrigerator.