Fizz de Provence (Nico de Soto)
Dry shake; shake; double strain into empty collins or highball. Top with soda, express lemon peel.
For shallot syrup: toast 25g finely chopped shallot in dry pan. Add to saucepan with 125ml rich simple syrup. Heat on very low (barely simmering) for two hours, then cut heat and let sit overnight. Strain.
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- Goldfinch — Fino sherry, Aromatized wine, Orange bitters, Soda water, Lemon juice, Simple syrup, Grapefruit peel
- Silver 75 — Champagne, Tequila, Agave syrup, Lime juice, Mint
- Landing Gear Fizz — Falernum, Sweet vermouth, Amontillado Sherry, Soda water, Lime juice, Mint, Lime
- Williams Christ Superstar — Champagne, Pear eau de vie, Jägermeister, Lemon juice, Simple syrup, Mint