“I love my low-ABV drinks,” says Natasha David of this cocktail, which loosely builds on a Tom Collins framework. “Pommeau [is] … one of the most underrated ingredients, and I wanted it to be the star of the drink, which it isn’t very often.” Mixed with St-Germain, for “beautiful, earthy notes” and a cordial designed to minimize waste by using day-old citrus juices, the end result is “a light, bright, easy-to-drink highball.”
- 1 1/2 ounces Lemorton Pommeau
- 1 ounce salted lemon-lime cordial (see Editor’s Note)
- 1/2 ounce St-Germain
- 1/2 ounce Salers
- 1 drop Terra Spice Eucalyptus Tincture
- Soda water, to top
Garnish: cucumber fan
- Combine all ingredients, except the soda water, in a mixing tin and shake with ice.
- Strain into a Collins glass over Kold-Draft ice cubes.
- Garnish with cucumber fan.
Salted Lemon-Lime Cordial
750 grams lemon juice
700 grams lime juice
600 grams sugar
Peels of 10 lemons
Peels of 10 limes
10 grams salt solution (30%, or approximately 2:1, water:salt)
Using a kitchen scale, carefully measure sugar, juice and salt solution into a blender. Blend until the sugar dissolves. Add the peels. Label/date, and let sit for 24 hours. Strain and refrigerate.