This recipe appears in:5 Gin Drinks You Should Make This Spring
This smooth sipper from Adam Bernbach of Proof in Washington, DC has undertones of cherry and anise. Plymouth gin works really well in this cocktail: it's lighter and a touch sweeter than London dry and won't overpower the Barolo Chinato.
- 2 1/2 ounces Plymouth Gin
- 1 ounce Cocchi Barolo Chinato (see note above)
- 3 dashes Peychaud's bitters
- Garnish: Lime twist and whole star anise
Add the Plymouth gin, Barolo Chinato, and Peychaud's bitters to a mixing glass. Fill 2/3 full with ice and stir until well chilled, about 20 seconds. Strain into a chilled cocktail glass, garnish with the lime twist and whole star anise, then serve.