Rock Artois Recipe

Chill glass

Place a rocks glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to chill the glass.

If you prefer a rim, pour the rock salt or coarse sugar onto a small plate. Rub a citrus wedge around the glass rim and dip into the salt or sugar to coat. Set aside.

Fill a mixing glass or shaker halfway with ice (use several large cubes for slower dilution).

Add the gin (2 tbs), blanco tequila (1 tbs) and dry vermouth (1/2 tbs) to the mixing glass.

Pour in the rock candy syrup (0.75 tbs) and fresh lemon juice (0.5 tbs). This balances the spirit backbone with a hint of sweetness and brightness.

Add the bitters: orange bitters (3 tsp) and Angostura bitters (1 tsp). These provide aromatic complexity and a subtle bitter backbone typical of a 'rock' style cocktail.

Stir the mixture briskly for 20–30 seconds (or shake if you prefer a slightly more aerated texture). Aim for proper chilling and about 15–20% dilution.

Discard the ice or water from the chilled rocks glass and add one or two large clear ice cubes (or 3–4 smaller cubes).

Strain the mixed cocktail into the prepared rocks glass over the ice.

Garnish with a dehydrated orange wheel perched on the rim or a fresh lemon twist expressed over the drink. Optionally rinse the twist in a few drops of extra gin and lay it on top for an aromatic finish.

Serve immediately. Sip slowly to appreciate the interplay of botanicals, agave note from the tequila, bitter complexity, and rock-candy sweetness.