- 2 oz. Lillet (blanc)
- 1 oz. good quality gin
- 2 - 3 dashes of bitters (either Orange bitters or Angostura)
- dash of Cointreau (about 1/4 tsp. or so, more if you like it)
- slice of lemon or orange for garnish
Today's recipe is adapted from the Bartender's Guide by John K. Waters. As written it will yield one delicious and thoroughly refreshing cocktail. You may note the inclusion of bitters again - this time I used orange bitters, though Angostura would work as well. I happen to enjoy the added burst of citrus - though if you opt for Angostura, the slight astringent tang would be equally welcome.
Now, a word about that gin. Typically, its not my drink of choice. That said, if I'm going to drink it, it has to be the good stuff. I'm talking Hendricks here and I won't lie, its pricey. Worth every penny though, the flavor is without equal.
I don't insist that you spring for the Hendricks, but I do insist that you not use rot-gut. Beefeater, Tanqueray, Bombay Sapphire, something of that ilk is recommended. The Baronial is essentially a martini variant and as such, you'll want a clean, well-rounded gin flavor - so choose wisely.
This drink is light, crisp and just perfect for a summer evening ... whether you're serving royalty or not. I hope you'll try it!