Explore cocktails crafted by this bartender.
The Negroni is the perfect aperitivo — bitter, sweet, and boozy in equal measure. Equal parts gin, Campari, and sweet vermouth stirred over ice and served with an orange peel. It was allegedly invented in Florence in 1919 when Count Negroni asked his bartender to strengthen an Americano by swapping the soda water for gin. Use a quality London dry gin and Carpano Antica Formula or Cocchi Torino for the vermouth.
The Gimlet was originally made with Rose's Lime Cordial — a preserved, sweetened lime juice — and served to British sailors to prevent scurvy. The fresh-juice version is an entirely different and superior drink. London dry gin and fresh lime juice with a touch of simple syrup, shaken and strained. Crisp, clean, and bracingly tart. Some bartenders do a 50/50 split of fresh lime and Rose's for a nod to the original while keeping some brightness.
The Bee's Knees is a Prohibition-era gin sour that used honey and citrus to mask the rough edges of bathtub gin. Today, with quality London dry gin available, it's a revelation — bright, floral, and perfectly balanced. The honey syrup is the key: make it 3:1 honey to hot water so it's thick and rich. It integrates beautifully with the botanicals of the gin. A classic that deserves far more attention in modern bar programs.
The Clover Club predates Prohibition, originating at the Bellevue-Stratford Hotel in Philadelphia around 1910. It's a gorgeous, delicate cocktail: London dry gin, fresh lemon juice, raspberry syrup, and egg white. The foam is dense and pink, and the flavor is bright, fruity, and incredibly elegant. Make your own raspberry syrup with fresh or freeze-dried raspberries for the most vibrant flavor. Dry shake the egg white first — no shortcuts.