From the bartender’s corner – Capricious
It was a great spring afternoon. The temperatures were nice, the sun was warm and not too hot and all of Atlanta was yellow with pollen. Wanted to take in some of the sunlight by the pool. Not that I was looking for something that would change my mood, but went with this cocktail – “Capricious” – from Food and Wine Magazine.
A brief background on this cocktail…
“At Tales of the Cocktail 2008, an annual festival in New Orleans, Eric Alperin created this Martini variation for a party hosted by St-Germain, the French producers of artisanal elderflower liqueur. Because vermouth and gin have lots of botanical elements, they’re natural partners for the lightly sweet, floral liqueur.”
This is 1.5 oz of gin (used Bombay Sapphire), 0.5 oz elderflower liqueur (used St. Germain), 0.5 oz dry Vermouth (used Rivata) and a couple of dashes of bitters (used Peychaud’s)