Daphne Recipe

Bruise herbs

Place the 6 mint leaves and the rosemary sprig in the palm of your hand. Clap your hands once to gently bruise the herbs, releasing aromatic oils. Reserve one small mint leaf and a short rosemary tip for garnish.

If you prefer a stronger rosemary aroma, lightly slap the rosemary between your palms or gently muddle the rosemary with a muddler by pressing and twisting once or twice — avoid over-muddling which can release bitter notes.

Combine ingredients

In a cocktail shaker, add the bruised mint leaves and rosemary, then pour in 1.5 oz gin, 0.5 oz aquavit, 0.5 oz Lillet Blanc, 0.25 oz Italicus, 0.5 oz fresh lemon juice, and 0.25 oz simple syrup (optional for balance).

Dry shake (optional)

Dry shake (no ice) vigorously for 8–10 seconds to further integrate the herb oils with the citrus and spirits. This step improves aromatic lift and mouthfeel.

Shake with ice

Add plenty of ice to the shaker (about 4–6 large cubes or until roughly 3/4 full). Shake hard for 12–15 seconds until the shaker is icy cold to the touch and a good frost forms on the outside.

Strain

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a hawthorne strainer and a fine mesh strainer to remove small herb fragments and ice shards.

Optional long style

If you prefer a longer, slightly more refreshing version, pour the shaken cocktail over fresh ice in a rocks glass and top with 1 oz club soda. Gently stir once to combine.

Garnish

Express the lemon twist over the drink by holding it skin-side down and giving it a firm squeeze to spray oils onto the surface, then rim the glass with the twist and drop it in. Add the reserved mint leaf and rosemary tip on top of the drink for aroma. Optionally, clap the rosemary once over the drink to release additional scent.

Serve immediately while cold and aromatic.