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Home Bar: The Perennial

“Here comes the sun (doo doo doo doo)…” I find myself singing this song each morning lately as I wake up. It’s been an exceptionally wet winter this year in California, so with spring right around the corner I couldn’t be more excited for a few dry days. And yet, I’m not necessarily ready to jump into too-easy-to-finish summer-style cocktails. I still need a bit of a reminder that it’s not actually warm outside. So, I’ve been adding depth to my sour cocktails.

Home Bar: The Perennial

Herbs and spices bring a new dimension to a cocktail. I’ve already shared my infatuation of amaro, so I won’t bother to go down that path again. But, if you’ve written off gin and haven’t tried a genever style, I highly recommend you give it a shot. The base of malt wine makes it much softer and sweeter than the typical London style gin. I think that I was first introduced to this spirit when the bartender swapped out rye whiskey for genever gin in a cocktail and I was blown away by how well it worked. Bols is the most common and easy to find in this field. So…. go get it!  

Home Bar: The Perennial

(A quick note on the name of the cocktail: for those who don’t garden, perennial plants are ones that can stay alive throughout all seasons of the year—although they’re more likely to bloom over spring and summer. I felt like it was a fitting name for this cocktail as we transition seasons!)

Home Bar: The Perennial

GLASS

Coupe

RECIPE

1.5 oz genever style gin (I recommend Bols Genever)
.5 oz Paolucci Amaro CioCiaro Liqueur (if you have access to Amer Picon – this would work)
1 oz fresh-squeezed ruby red grapefruit juice
Rosemary sprig garnish

Add all liquid ingredients into a shaker. Fill the shaker with ice and shake until chilled (frost will develop on the tin of the shaker when it’s ready). Double strain through a fine mesh strainer (like this one from OXO). Use a sprig of rosemary to garnish the drink and serve.

Home Bar: The Perennial

Photography and styling by Hannah Levy.

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