What we're drinking and how to make it.
This is just a French 75 with prosecco instead of champagne.
1 1/2 Oz gin (I use Hendricks tonight)
3/4 Oz fresh lemon juice
1/4 Oz gumme syrup (out of simple and didn’t feel like making more)
Shake and strain.
Top with prosecco. Careful, it likes to fizz 🙂
Looks like Guinness but it is nitro cold brew coffee.
On the right: Basil Hayden’s
On the left: Willett
Montelobos mezcal
Campari
Carano antica vermouth
At the Hotel Yountville pool bar
Distillery 209 gin, grapefruit, lime, ginger syrup, thyme.
Tastes summery.
1.5 Oz Basil Hayden
1.5 Oz lemon juice
3/4 Oz simple syrup
1 egg white
Dry shake, shake with ice, double strain into chilled coupe, a few drops of Angostura bitters to draw with.
2 Oz grapefruit juice
2 Oz bulleit bourbon
1/2 Oz gomme syrup
Shake, strain, enjoy.