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4 - 7 oz. - Rocks

Last Word

About The Cocktail

Originating from the Detroit Athletic Clubs of the 1920s, it disappeared from the drinking scene several decades later but not before it was mentioned in Ted Saucier’s book Bottoms Up where Murray Stenson found it and brought to bring it back to life at Seattles Zig Zag Cafe. The cocktails green tint comes from the Chartreuse, a liqueur originally intended for medicine use made from 130 different herbs and flowers made exclusively by Carthusian Monks according to a 400 year old manuscript. For the most part, these monks maintain no contact with the outside world.

Ingredients

  • ¾ oz Desgin Gin
  • ¾ oz Lime Juice
  • ¾ oz Maraschino Liquor
  • ¾ oz Green Chartreuse

Garnish

  • 1 Lime Peel

Process

  1. Combine all ingredients in tin and shake.
  2. Strain into coupe glass.
  3. You aren't supposed to garnish but we like to live on the edge.
 
4 - 7 oz. - Rocks

Clover Club

About The Cocktail

The Clover Club emerged as a contender from the Private Mens Club of the same name who’d meet at the Bellevue-Stratford hotel in Philadelphia during pre-prohibition times. The cocktail soon faded in obscurity with the demise of the hotel which was plagued by a series of mysterious deaths, later attributed to an outbreak of legionnaires disease at the hotel. However has recently been resurrected with the help of Julie Reiner’s cocktail bar in Brooklyn, which shares the same salutation.

Ingredients

  • 2 oz Desgin Gin
  • 1 oz Lemon Juice
  • ¾ oz Raspberry Syrup
  • 1 Egg White

Garnish

  • 3 Amaro Cherry

Process

  1. Combine all ingredients in tin and hard shake.
  2. Empty ice and dry shake. 1
  3. Double strain ingredients into sour glass.
  4. Garnish with 3 amaro cherries. 2
  1. (The order in which you dry shake and wet shake will change the resulting consistency of the drink)
  2. An even amount of garnish is bad luck. Careful!
5 - 7 oz. - Coup

Aviation

About The Cocktail

The Aviation was created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the early twentieth century. The first published recipe for the drink appeared in Ensslin's 1916 Recipes for Mixed Drinks.

Ingredients

  • 2 oz Desgin Gin
  • 1 oz Lemon Juice
  • ½ oz Maraschino Liquor
  • 4 drop Crème De Violette 1

Garnish

  • 1 Cherry

Process

  1. Spray coupe glass with Crème De Violette
  2. Add remaining ingredients to shaker and shake
  3. Pour ingredients to coupe
  4. Express lemon zest over then discard 2
  5. Garnish with cherry
  1. Rinsed = When liquid is poured into glass just enough to coat entire inside then poured out.
  2. Expressed = Pinch the garnish with the outside of the skin facing the drink to release the fruits oils.