“Avèze has potency and lovely bitter notes that are very thirst-quenching,” says Will Elliott, who considers it an essential component to the backbar. Here, he pairs the gentian liqueur with one of its French cousins, Salers, plus lemon juice, lemon cordial and St-Germain. A float of bitter Rinomato balances it all out.
- 1/2 ouce St-Germain
- 1/2 ounce lemon juice
- 1/2 ounce lemon cordial (see Editor's Note)
- 1/2 ounce Avèze
- 3/4 ounce Salers
- Rinomato, to float
Garnish: microplaned lemon zest
- Combine all ingredients in a mixing tin and shake with ice.
- Fine strain into a footed pilsner glass filled with crushed ice.
- Top with a float of Rinomato and garnish with microplaned lemon zest.