Every once and a while we are looking for a light, low-alcohol cocktail to enjoy when the demands of the day (or more likely the next day) require some sort of clarity. Recipes crafted with a base of fermented beverages instead of distillates helps keeps the ABV down while still providing one with an enjoyable, refreshing low-alcohol cocktail. Today’s clever cocktail the Goldfinch comes to us from the Seaworthy restaurant in New Orleans. Created by bartender Lauren Schell it is a simple assemblage of two fortified ferments that are subtly nudged in a most pleasant way. Served in a tall collins glass it is a delicious drink that won’t weigh you down, even after a few or three. Cheers!
In a shaker glass with 1 ice cube add:
- 1 Ounce Cocchi Americano
- 1 Ounce Fino Sherry (we used Lustau’s Fino Jarana)
- ¾ oz. Fresh Squeezed Lemon Juice
- ½ oz. Simple Syrup (1:1)
- 2 Dashes Orange Bitters
Shake and strain over fresh ice in a tall collins glass. Top with club soda. Garnish with a grapefruit peel (we substituted with lemon peel).