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There weren’t many choices for great cocktails in 2009 in Southern California, and even fewer in Las Vegas. I made a trip to a new place that had opened off Fremont St that had recently opened. At the Downtown Cocktail Room, I had a drink called The Botanical Breakdown. I loved that the menu said it was only for ‘experienced palates. And that it was. It was intense and probably too much for my average guest. When I came back to work, I took its ingredients of Gin, Campari, and Drambuie and decided to lighten things up a bit. A refreshing and complex, almost pink grapefruit like classic was born. Of all the drinks I’ve made I kinda hoped one day I could stumble into a restaurant bar 30 years from now and order a Napa Rose. Maybe great stories could be told about this amazing restaurant that I was lucky enough to be a part of.
¾ oz London Dry Gin
¾ oz Campari
¾ oz Drambuie
¾ oz Fresh Lemon Juice
2 dashes Peychaud's Bitters
Shake, double strain into chilled coupe or martini glass.
Dan Mayorgas - February 7, 2021 ⭐⭐⭐⭐⭐
Sometimes, you have to just be classy!!!