Vincent Lee at the bar

Cherries (And Gin and Absinthe) Jubilee: Toasting the Launch of TTG

Vincent Lee makes magic with fresh cherry juice, gin and absinthe

Tasked with creating a special Distillery No. 209 cocktail for the Table To Grave launch party at Lucy Restaurant & Bar at Bardessono, barman Vincent Lee went all out. Taking into account both cherry season and perhaps our color scheme, Lee created a pink frothy libation using fresh cherry juice and an egg white. Without knowing it, he also incorporated one of our favorite things: Absinthe. The St. George Verte absinthe from Alameda has all the magic of the French stuff (as well as wormwood, fennel and star anise), but without the crazy alcoholic burn (funny, considering it is 120 proof). It also balances the sweetness of the cherry juice and cherry liqueur. In other words, it’s a perfect cocktail.

The TTG Cocktail

by Vincent Lee of Lucy Restaurant & Bar at Bardessono

1 oz Distillery No. 209 Gin

1 oz fresh cherry juice

1/2 oz Roi René Rouge Cherry Liqueur

1/2 oz St. George Verte Absinthe

Dash of cherry bitters

1 small egg white

Combine all ingredients and shake dry until frothy. Add ice and shake until chilled. Strain into a coupe glass.