On a recent Monday night I found myself at Harry Denton's Starlight Room at the top of San Francisco's Sir Francis Drake Hotel. I was at a party that celebrated one of my favorite mixologists Tony Abou-Ganim's new cocktail recipe book, The Modern Mixologist.
The book is beautiful. It's packed with helpful information on glassware and bar basics, and it also provides a guide to mixing drinks with seasonal produce as well as a brief history of cocktails. The first recipe I decided to try was Abou-Ganim's first original libation, and it's named after the bar where he created it in 1996.
It's a complex combination of Campari, Cointreau, and orange juice; a brandy float provides a potent finish. I thoroughly enjoyed this beverage; to do the same, get Ganim's recipe now.
1 oz Campari
1 oz Cointreau
1 oz fresh-squeezed orange juice
1 oz fresh lemon sour (mix two parts fresh, strained lemon juice with one part simple syrup)
chilled soda water
1/2 oz brandy (recommended: Germain-Robin VSOP)
- In a mixing glass, add Campari, Cointreau, orange juice, and fresh lemon sour. Shake with ice until well-blended.
- Strain into an ice-filled Collins glass, spritz with chilled soda water, and stir gently.
- Top with a float of brandy. Make sure not to serve with a straw, to enable the drinker to enjoy the brandy floating on top.
Makes one drink.