Midnight In Paris Recipe

Time10m

Serves1

Seedlip Herb Grove, cranberry, Orgeat, ginger ale, dehydrated rosebud

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Ingredients

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1
Chill glass
Place a coupe or Nick & Nora glass in the freezer for 5–10 minutes, or fill it with ice water while you prepare the cocktail to chill it.
2
Measure & ready
Measure out Seedlip, cranberry juice, orgeat, and lemon juice. Have ginger ale chilled and a dehydrated rosebud ready for garnish.

3
Combine and shake
In a cocktail shaker, add 2 oz Seedlip, 1 oz fresh cranberry juice, 0.5 oz orgeat, 0.5 oz fresh lemon juice, and a handful of ice (about 1 cup). Secure the shaker and shake vigorously for 12–15 seconds until well chilled and slightly frothy.
4
Double strain
Remove the chilled glass from the freezer or discard the ice water. Double-strain the shaken mixture into the chilled coupe or Nick & Nora glass using a Hawthorne and fine mesh strainer to remove small ice shards and any almond solids.

5
Top with ginger ale
Gently float 2 oz chilled ginger ale on top. Pour slowly over the back of a bar spoon or down the side of the glass to preserve some effervescence and create a delicate foam cap.
6
Garnish
Drop 3 fresh cranberries into the drink (optional) and place the dehydrated rosebud gently on the surface or on the rim for an elegant touch. Serve immediately.