With Koenig Idaho Potato Vodka, Or Temple Dry Gin Recipe

Chill glass

Place a coupe or martini glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Measure spirit

Choose either the Koenig Idaho Potato Vodka or the Temple Dry Gin. Measure 2 oz of the selected base spirit into a jigger.

Add citrus and sweetener

Add 0.75 oz fresh lemon juice and 0.5 oz simple syrup to the mixing glass or shaker with the spirit.

Add aromatics

If using, add 0.5 oz St-Germain elderflower liqueur and 2 dashes of Angostura bitters to the shaker. The elderflower is optional but complements both vodka and gin.

Add ice and shake

Fill the shaker with cubed ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is cold and slightly frosted.

Prepare glass

Remove your chilled glass from the freezer or empty the ice water and dry the glass.

Double-strain and serve

Using a Hawthorne strainer and a fine mesh strainer (or the shaker top), double-strain the cocktail into the chilled coupe or martini glass to remove small ice shards and any pulp.

Garnish

Express a lemon twist over the drink by pinching the peel skin-side down to release oils, then rub the rim with the twist and drop it into the cocktail. Optionally top with an edible flower or a small sprig of thyme for aroma.

Final notes

Serve immediately. If you've chosen vodka, expect a smooth, clean profile highlighting the elderflower and lemon. If you've chosen gin, botanical notes from the Temple Dry will play with the lemon and bitters for a more layered, aromatic cocktail.