“This cocktail is like the keystone in a bridge,” explains Julia Momose, who likens an evening of drinking to a bridge spanning from the aperitif to the nightcap, with the keystone falling right in the middle, with dinner. Like any thoughtful pairing, Momose’s take on the dinner cocktail can be adjusted to suit the meal at hand: “When it comes to the garnish, this should never be an afterthought…rosemary, mint, thyme, oxalis, lavender…all of these may be beautiful accents to a special meal,” she says.
- 1/2 ounce mint tea
- 1/2 ounce St-Germain
- 1 1/2 ounces whiskey, preferably Rieger's Kansas City
- 4 ounces soda water, plus more to top
Garnish: lemon peel, fresh bay leaf (or another fresh herb to complement the meal)
- Fill a highball or Collins glass two-thirds full with ice.
- Stir to chill the glass, then drain off any water.
- Pour the tea, St-Germain and whiskey into the glass and stir gently to combine.
- Pour soda water down the side of the glass so as to retain carbonation.
- Add ice and top with a final splash of soda water.
- Express the lemon peel, then discard.
- Garnish with fresh bay leaf.