Named after a bartender’s cat, Chantal Tseng’s Babs in D.C. is a reinvention of a Barbara West—a vintage Sherry cocktail with a lax recipe. “The recipe never quite specified the type of gin or type of sherry,” says Tseng. “This allowed for quite a lot of variation in the re-creation of the recipe.”
Tseng decided on Green Hat’s aromatic Spring/Summer Gin, paired with sweet Moscatel sherry and raspberries.
1 1/2 ounce gin, preferably Green Hat Spring/Summer
1 1/2 ounce gin, preferably Green Hat Spring/Summer
3/4 ounce moscatel sherry, preferably Alexandro
3/4 ounce moscatel sherry, preferably Alexandro
1/2 ounce lemon juice
1/2 ounce lemon juice
1/4 ounce raspberry tea syrup (See Editor's Note)
1/4 ounce raspberry tea syrup (See Editor's Note)
Garnish: lemon slice, frozen raspberry, sprig of mint
Directions
Add all ingredients to shaker with cracked ice, and shake well.
Double-strain into a chilled glass.
Garnish with lemon slice and frozen raspberry; a sprig of mint also works nicely.
Editor's Note
Large-format recipe (makes 20 servings):
2 bottles gin, preferably Green Hat Spring/Summer
1 bottle moscatel sherry, preferably Alexandro
12 1/2 ounces fresh lemon juice
6 ounces raspberry tea syrup
In punch bowl, combine all ingredients.
Add large ice block and garnish with seedless lemon slices and frozen raspberries. Raspberry tea syrup:
Crush/muddle 1 1/2 pints of raspberries over a double strainer until all the fruit has liquefied. Double the volume by adding 1 cup of green tea. Let the mixture cool. Depending on the ripeness of the fruit and preference, you may sweeten to taste with cane sugar. Mix well to dissolve. Alternative to making the syrup: Muddle three raspberries directly in cocktail shaker and add a splash of tea.
