Golden Brown

Penelope Roussetzki, The Dead Rabbit Grocery & Grog, New York, NY

“I wanted a silky stirred drink with a little funk, citrus, and baking spices.”

1 oz (30 ml) Ransom Old Tom Gin

1 oz (30 ml) Tanqueray No. TEN Gin

.25 oz (7.5 ml) Canasta Cream Sherry

.25 oz (7.5 ml) Pierre Ferrand Dry Curacao

.25 oz (7.5 ml) Batavia-Arrack Van Oosten

3 barspoons Eli Mason Demerarra Syrup

1 dash Dale DeGroff’s Pimento Aromatic Bitters

1 lemon twist, as garnish

Stir over ice, and strain into a chilled flute. Add the garnish.

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