Name: Prohibition Kitchens I'M STILL STANDING Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 2 oz Gin; 0.5 oz Aperol; 0.75 oz Fresh lemon juice; 0.5 oz Honey syrup (1:1 honey to hot water); 2 dashes Orange bitters; 2 oz Prosecco or chilled sparkling wine; 1 each Orange twist (garnish); 1 each Lemon wheel (garnish); 1 cup Ice (for shaking); 0.5 cup Ice (for serving)

Method

Prep

Chill glass

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

Make honey syrup ahead by mixing equal parts honey and hot water; stir until combined and cool to room temperature.

Build & Shake

Combine base ingredients

In a cocktail shaker, add ice (about 1 cup), 2 oz gin, 1/2 oz Aperol, 3/4 oz fresh lemon juice, 1/2 oz honey syrup, and 2 dashes orange bitters.

Shake

Cap the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is cold and slightly frosted.

Strain & Finish

Strain

Discard ice from the chilled glass (if using ice water). Double-strain the shaken cocktail into the chilled flute or coupe, leaving about 1/3 of the glass free for the sparkling wine.

Top with bubbles

Gently top the cocktail with 2 oz chilled prosecco or sparkling wine. Pour slowly to preserve bubbles and to create a light layered effect with the Aperol tint.

Garnish & serve

Express the orange twist over the drink to release oils, then drop it into the glass. Float a lemon wheel on the rim or inside the drink. Serve immediately.

Notes

Adjust sweetness by increasing or decreasing honey syrup by 1/4 oz increments. Substitute elderflower liqueur (1/4 oz less) for a floral variation. Use quality gin for best balance.

I'm Still Standing Recipe