There are numerous recipes for a white or blonde Negroni, but this is the variation preferred by Andrew Kong, bartender at H Tasting Lounge. What makes it stand out is the perfectly clear king ice cube.
• 1.25 oz Long Table Distillery Dry Gin
• 1 oz Luxardo Bianco Bitters
• 1 oz Lillet Blanc or Cocchi Americano
The coa is a specialized hoe used to harvest agave. Here it’s also the inspiration for Luke McInnes’ tequila-based variation on a Caribbean-style swizzle, now on the menu at Blue Water Café.
• 1 oz (30 mL) blanco tequila
• 1 oz (30 mL) watermelon-infused Lillet Blanc (see note)
• 0.25 oz (7 mL) Campari
• 0.25 oz (7 mL) agave syrup
• 1 oz (30 mL) lime juice
• 3 dashes black peppercorn tincture (see note)
Stir—or swizzle—all the ingredients together in a highball glass, then fill the glass with crushed ice. Garnish with a sprig of mint. Serves 1.
This classic cocktail dates back to 1937 and is named not for the time period, but for the stylish 20th Century Limited train from New York to Chicago. It’s a perfect example of how an aperitif (Lillet) and a liqueur (crème de cacao) can combine to lift a cocktail above the ordinary.