Allison Road Recipe
Nolets Gin, Giffard Mure, St. Germain, orgeat, lemon, rosemary
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Ingredients
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Cocktail
Method
Cocktail
Prepare rosemary
Lightly slap the rosemary sprig between your hands or gently clap it to release the aromatic oils. Reserve the sprig for muddling and garnish.
Muddle aromatics
Place the lightly slapped rosemary sprig in the bottom of a cocktail shaker. Add the orgeat and gently muddle the rosemary against the shaker to infuse the syrup for about 8–10 seconds. Be careful not to over-muddle into bits; just release the oils.
Combine ingredients
Add Nolet's Gin (2 oz), Giffard Mûre (1/2 oz), St. Germain (1/2 oz), and fresh lemon juice (3/4 oz) into the shaker with the muddled orgeat and rosemary.
Dry shake (optional)
If you want a slightly frothier, better-integrated foam from the orgeat, seal the shaker and shake vigorously without ice for 6–8 seconds.
Shake with ice
Add ice to the shaker (enough to fill roughly 2/3 of it). Shake hard for 12–15 seconds until the shaker is well-chilled and slightly frosted.
Prepare glass
Fill a chilled coupe or Nick & Nora glass with fresh ice if you prefer the drink colder for presentation, or chill the glass and discard ice for a neat presentation. If using a rocks glass, add fresh ice to the glass now.
Double strain and serve
Double strain the cocktail (using a Hawthorne and a fine mesh strainer) into the prepared chilled coupe or into the rocks glass over fresh ice to remove rosemary fragments and any tiny ice shards.
Garnish
Express a lemon twist over the drink to release oils, then run it around the rim and drop it in (or hang on the edge). Optionally, lightly slap a small rosemary sprig and float it on top for aroma.
Final notes
Taste and, if desired, add a light rinse (1/4 tsp) of St. Germain for extra floral lift or a tiny splash of lemon if it needs more brightness. Serve immediately.