This recipe comes from Playboy’s Host & Bar Book, published in 1971; as written, it was bracing and harsh, and included no sweetener. Tristan Willey of Brooklyn’s Long Island Bar has updated it with a bit of honey syrup to smooth things out.
- 1 1/2 ounces gin
- 1/2 ounce lemon juice
- 1/2 ounce Strega
Garnish: lemon slice
- Add all ingredients to a shaking tin with ice. Shake well until chilled.
- Strain into a pre-chilled and sugar-frosted cocktail glass.
- Moisten rim of glass with Strega before dipping into sugar. Garnish with a lemon slice.
Strega Sour, 2015 Edition:
1 3/4 ounces London Dry gin
3/4 ounce lemon juice
1/4 ounce Strega
1/2 ounce honey syrup
Garnish: Lemon wheel
Shake gin, lemon juice, Strega and honey and strain into a coupe. Garnish with a lemon wheel (or a half sugar rim, if you want to serve it as it was written).