Mike’s Mix: Lagoon 75
Every Friday, Mike Augustyniak picks up a new cocktail recipe from a local mixologist. Throughout March, Mike’s picking up some elegant recipes from the new Uptown spot Coup d’Etat. Jamie Yuccas helped out with this week’s drink, which builds off gin, a spirit that some claim they don’t care for but should really give another try.
2 oz. gin
1 oz. Lillet Rose (fortified aperitif wine)
¾ oz. lemon juice (freshly squeezed)
¾ oz. simple syrup
2 dashes Blackstrap-cherry bark-vanilla bitters
Combine all ingredients except the Prosecco in a mixing tin. Add ice, and shake well. Strain into a chilled highball glass, over ice, leaving a little room at the top of the glass. Top with the Prosecco.
Gin has a distinct flavor that is off-putting for some. This drink tastes more like the Lillet rose fortified wine, with the lemon essence mixed in. It’s a cool and refreshing drink perfect for brunch or the patio.
About Coup d’Etat
“A smart and stylish restaurant and bar to seat 300 with large spaces for groups and both indoor/outdoor spaces. The food will have a modern approach with classic flavors,” says their website. Also, Jesse Held is teaching a bartending class at Coup d’Etat’s sister bar, Parlour.
To find more recipes from Mike’s Mix, click here.