Db Cooper Recipe

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Juice the lemon and measure 0.75 oz (about 3/4 oz) of fresh lemon juice. Strain to remove pulp if desired.

Add the measured Flor de Caña rum (2 oz), Aperol (0.75 oz), Amaro Nonino (0.5 oz), and the lemon juice (0.75 oz) into a cocktail shaker.

If you prefer a slightly sweeter, rounder cocktail, optionally add 1/4 tsp simple syrup. Note: the traditional balance of DB Cooper is bright and slightly bitter; sugar is usually unnecessary.

Add large ice cubes to the shaker (enough to fill it about two-thirds).

Shake vigorously for 12–15 seconds until the shaker is very cold to the touch and well diluted. The goal is to properly chill and dilute the citrus-forward mix so it is balanced.

Discard ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne/strainer and a fine mesh strainer to catch any small ice chips or citrus solids.

Using a vegetable peeler or sharp paring knife, cut a 1-inch wide strip of lemon peel, avoiding too much of the white pith.

Express the lemon oils over the surface of the cocktail by holding the peel with the outside facing down and giving it a firm twist. Run the peel around the rim of the glass if desired.

Drop the lemon twist into the drink or rest it on the rim as a garnish.