Songbird Recipe

Prepare and measure

Chill a coupe or Nick & Nora glass by placing it in the freezer for a few minutes or filling it with ice water while you prepare the cocktail. Measure out the Towpath Classic Gin (2 oz), St. Germain (1/2 oz), Dolin Génépy le Chamois (1/4 oz), and fresh lemon juice (3/4 oz). If you prefer a slightly sweeter balance, have 1/8 oz (a barspoon) of 1:1 simple syrup ready.

Build and shake

Add the measured gin, St. Germain, génépy, lemon juice, and the optional simple syrup into a cocktail shaker. Fill the shaker with 6 large ice cubes. Cap the shaker and shake vigorously for 10–15 seconds until the shaker is well-chilled and slightly frosty outside. The vigorous shake will both chill and aerate the drink creating a silky texture.

Double strain and serve

Dump the ice water from the chilled glass (if used). Using a Hawthorne strainer and a fine mesh (or a julep strainer and fine mesh), double-strain the contents of the shaker into the chilled coupe/Nick & Nora to remove tiny ice shards and any pulp from the lemon juice for a clean, silky presentation.

Garnish

Express the oils of a lemon twist over the surface of the cocktail by holding the twist skin-side down about 3–4 inches above the drink and give it a quick snap toward the drink. Run the twist around the rim, then drop it into the cocktail (or discard per preference).

Taste and adjust: taste the cocktail. If it needs a touch more brightness, add a few drops of lemon and re-stir briefly over ice; for more sweetness add a touch more simple syrup (up to 1/4 oz) and re-shake and strain. Serve immediately.