Pink Baby Cocktail

Pink Baby:

2 oz gin (Plymouth)

1 oz Sirop de Citron (homemade)

1 oz pomegranate grenadine (Stirrings)

1 egg white

Shake all ingredients over ice. Strain into chilled cocktail glass. Garnish with top with Bittercube Jamaica #1 bitters (opt.)

One of the major benefits of making candied citron for cocktail garnishes and other cooking purposes is the leftover syrup, a slightly obscure classic cocktail ingredient, "sirop de citron". We found our recipe for both from the always entertaining David Lebovitz here. This prompted a quick search in our files for classic recipes utilizing the citrus syrup and we came across the Pink Baby cocktail. The result is a wildly sweet and creamy cocktail reminiscent of a lemon-gin Creamsicle. It was appealing in a way, and a nice desert cocktail but needed some tinkering. The sirop de citron carries the pleasant bitterness of the fruit, but the sweetness is too concentrated to be desired by most at these proportions. We took a tip from DrinkGal who swapped the syrup for limoncello in her version of the Pink Baby. We took things one step further and came up with our favorite iteration that still nods it's hat to the Pink Baby, but is different enough that we'll call it the Pink Baby Improved.

 Pink Baby Improved:

2 oz. gin (Plymouth) 
.75 oz. limoncello (Ventura Limoncello) 
.5 oz grenadine (Stirrings)
.5 oz lemon juice 
1 egg white

Shake over ice. Double strain into chilled cocktail glass. Garnish with *Rhubarb Bitters (opt.).

The lemon juice really helps to cut through the sweetness that is now toned down from the replacement of limoncello with the sirop de citron. It also assists in highlighting the brightness of the limoncello and allows it to pop through the mix, a greatly desired result as Ventura Limoncello is one of, if not the tastiest limoncello's currently on the market. Their limoncello is an example of a hand-crafted product and carries the true sign of an all natural Limoncello, “Il Collarino” (the little collar). This is formed by the citrus oils that gather at the top of the bottle. A quick shake before serving mixes everything back together in the bottle. A family run operation following a recipe handed down from the maker's Italian grandmother ensures her contribution to drinking culture will not be lost to history. Thanks Nonna!

*The Rhubarb bitters was a bit of an afterthought and can be substituted with a favorite bitters of your choosing.

Picon Punch

Picon Punch:

Fill collins glass with ice 
Add 1 tsp pomegranate grenadine and 2.5 ounces Amer Picon (Torani Amer) 
Fill with soda water 
Float 1 oz. brandy on top (Hardy VS)

This is a beast of a cocktail. Good, but very strong. The recipe is from Ted Haigh Vintage Spirits and Forgotten Cocktails. In the edition I have, he notes that the Amer Picon in France was 35 percent alcohol, (Torani's Amer is 39 percent) and that this increase may result in a different cocktail than what the good Dr. was drinking. The cocktail is in the bitter family, something akin to a Americano with Amer acting as the star sporting a fancy hat of Cognac. This one may need to be tried a few times to be appreciated, and/or cut back on the spirits a tad. 

The Secret Cocktail

The Secret Cocktail:

1.5 oz dry gin (Seneca Drums)
.5 oz Applejack (Laird's)
Juice of half lemon
1 egg white
2 dashes pomegranate grenadine (homemade)
Amarena cherry

Shake over ice. Double strain into chilled cocktail glass. garnish with drops of cherry juice if desired. 

Recipe from Ted Haigh Vintage Spirits and Forgotten Cocktails