Equinox Recipe

Name: La Petite Maison (LPM) Dohas Equinox Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 1.75 oz Tanqueray (London Dry Gin); 0.5 oz Pistachio or pistachio-infused liqueur (or orgeat with pistachio tincture); 0.75 oz Lillet Blanc; 0.5 oz Suze (gentian aperitif); 0.25 oz Apricot liqueur (e.g., apricot brandy or apricot eau-de-vie); 2 dashes Orange bitters; 1 cup Ice (for mixing); 0.5 cup Ice (for serving, optional); 1 piece Orange twist; 1 tsp Crushed roasted pistachio (optional, for rim or sprinkle)

Inspired by La Petite Maison (LPM) Doha

Time10m

Serves1

Tanqueray, Pistachio, Lillet Blanc, Suze, Apricot, Orange bitters

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Ingredients

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Cocktail

1 3/4 oz Tanqueray (London Dry Gin)

1/2 oz Pistachio or pistachio-infused liqueur (or orgeat with pistachio tincture)

3/4 oz Lillet Blanc

1/2 oz Suze (gentian aperitif)

1/4 oz Apricot liqueur (e.g., apricot brandy or apricot eau-de-vie)

2 dashes Orange bitters

1 cup Ice (for mixing)

1/2 cup Ice (for serving, optional)

Garnish

1 piece Orange twist

1 tsp Crushed roasted pistachio (optional, for rim or sprinkle)

Method

Prep

Chill glass

Place a coupe or Nick & Nora glass in the freezer, or fill it with ice water to chill while you prepare the cocktail.

Optional pistachio rim

If using a pistachio rim, lightly wet the glass lip with a little apricot liqueur (or a drop of water) and dip the rim into finely crushed roasted pistachio. Set glass aside.

Build and mix

Add 1.75 oz Tanqueray, 0.5 oz pistachio liqueur (or pistachio-orgeat combination), 0.75 oz Lillet Blanc, 0.5 oz Suze, 0.25 oz apricot liqueur, and 2 dashes of orange bitters into a mixing glass.

Fill the mixing glass with ice (about 1 cup) and stir gently but thoroughly for 25–30 seconds until the mixture is well chilled and slightly diluted (the mixing glass should become cold to the touch and show some frost).

Discard the ice or water from the chilled serving glass. If you prefer the cocktail slightly iced, add a large clear ice cube to the serving glass; otherwise, serve straight up.

Double-strain the chilled cocktail from the mixing glass into the chilled coupe or Nick & Nora (or over the large ice cube if using). Use a julep strainer and a fine-mesh sieve to remove small bits of ice and any pistachio sediment.

Garnish & finish

Express the oils of an orange twist over the surface of the cocktail by holding the twist skin-side down about 3–4 inches above the drink and giving it a quick squeeze so the oils spray over the surface.

Rub the twist around the rim of the glass (especially if not using a pistachio rim), then drop the twist into the drink or perch it on the rim.

Optionally, very lightly sprinkle up to 1/4 teaspoon of finely crushed roasted pistachio on the surface of the cocktail for aroma and a subtle nutty note. Serve immediately.