Snapdragon Recipe

Combine and shake

Chill a coupe or Nick & Nora glass by filling it with ice and water; set aside. In a cocktail shaker add 2 oz bourbon, 0.75 oz fresh lemon juice (juice from about 1/2 a medium lemon), 0.5 oz ginger syrup, 0.25 oz Luxardo maraschino liqueur, and 2 dashes orange bitters. Fill the shaker about two-thirds full with ice.

Shake

Seal the shaker and shake vigorously for 12–15 seconds, until the outside of the shaker is very cold and you feel a good dilution (this chills and lightly froths the citrus and syrup).

Prepare glass

Discard the ice and water from the chilled serving glass and optionally run the lemon peel around the rim to add aroma.

Double strain and serve

Double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine mesh strainer to remove small ice shards and any pulp for a clean texture.

Express the lemon peel over the surface of the drink by holding it skin-side down about 3–4 inches above the glass and giving it a quick twist to release oils; rub the peel along the glass rim and drop it into the cocktail.

Skewer the crystallized or candied ginger on a small pick and rest it across the rim or place it gently on the surface as a fragrant, sweet bite.