Welcome to a special two-week encore of “Tip Your Bartender,” a social media initiative from PUNCH connecting our readers with bar teams across the country via Instagram. Back by popular demand, we’re bringing a new group of drink-makers from across the country to revisit the classics—from the spritz to the El Presidente.
Between June 15th and June 26th, for every dollar tipped to bar teams, the Bacardi family of brands has generously committed to matching it with an equal gift to our charitable partner, Restaurant Workers’ Community Foundation.
Send a tip to the Service Bar bar staff via Venmo by searching @ServiceBar-DC.
Le Royale Baie
Glendon Hartley, Service Bar DC | Washington, D.C.
This French 75 variation incorporates some of bartender Glendon Hartley’s favorite memories of summer in the Cognac region: Champagne, camomile tea, fresh citrus, freshly picked strawberries and, of course, Dussé Cognac. This simple recipe can be made easily at home, and is adaptable with a variety of teas and fresh berries.
2 ounces Dussé VSOP Cognac
2 ounces Champagne
2 ounces chamomile tea (see Editors’ Note)
1 ½ ounces Strawberry Oleo Saccharum (see Editors’ Note)
¾ ounce lemon juice
Garnish: fresh or dehydrated berries
Gently pour Champagne into a highball glass. Add the remaining ingredients to a cocktail shaker, add ice and shake vigorously. Strain into the highball glass with Champagne. Top with ice and garnish with fresh or dehydrated berries.
Steep one tea bag in six ounces of hot water according to the directions on the package. Cool before using. Transfer to a sealed container and refrigerate.
Strawberry Oleo Saccharum
Combine sliced strawberries (or other berry of choice) and granulated sugar in equal parts by weight. Let sit covered overnight. Strain into a bottle and store in the refrigerator for up to one week.
Order ingredients for this cocktail for delivery via Drizly.