Le Antoinette

2 oz Gin, Tanqueray
3⁄4 oz Campari (*Campari Jelly)
3⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
Instructions

Combine ingredients, shake in iced shaker, strain into coupe

Notes

*Campari Jelly is made by heating 16 oz Campari, 2c Sugar, peel of 1 grapefruit, 2 oz. lemon juice, 1/2t red chile flakes, 1/4t grapefruit bitters, and 1/4t Angostura bitters to a boil, letting sit overnight, and adding natural fruit pectin.

Cocktail summary
Created by
Shane McGrath
The Oakland Art Novelty Company
Is the
author's original creation
Curator
Not yet rated
Average
3.5 stars
(5 ratings)
YieldsDrink
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From other users
  • Half Campari, half simple syrup and a dash of Angostura — ★★★
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Comments

Just a minor comment to reflect my nit picking tendency. My French teacher would have said "Mon Dieu!" about the title. Properly speaking, it should be "L'Antoinette." At the very least, given that "Antoinette" is feminine, it should be "La" instead of "Le." OK. Got that off my chest. I'll mix one up and try it! Sounds good!