The Gallery Bar, Book & Games Recipe

Chill glass

Place the coupe or Nick & Nora glass in the freezer or fill it with ice water while you prepare the cocktail to ensure it is well chilled.

Combine base spirits

In a mixing glass add 2 oz London dry gin, 0.5 oz Aperol, 0.75 oz sweet vermouth, 0.5 oz fresh lemon juice, 0.25 oz honey syrup, and 2 dashes orange bitters.

Add ice and stir

Fill the mixing glass with ice (about 1 cup). Stir gently and steadily for 20–30 seconds until the mixture is well chilled and slightly diluted (mixing glass should frost on the outside).

Prepare glass & garnish

Dump the ice water from the chilled glass if you used that method. Take the large orange peel and hold it over the glass, skin side down. Firmly pinch/express the peel to release oils across the surface of the cocktail, then rub the rim with the peel and drop it into the glass. If using, lightly slap the rosemary between your palms to release aromatics and rest it against the peel.

Strain and finish

Double-strain the stirred cocktail into the chilled coupe using a Hawthorne or fine strainer to remove small ice chips. If you prefer a spritz, top with 1 oz club soda. Serve immediately.

Serves 1. The balance is bright and slightly bitter with honey rounding the edges. Adjust sweetness by increasing or decreasing the honey syrup by 0.25 oz increments. For a stronger herbal note, swap gin for a floral gin or increase vermouth to 1 oz.