The Egret
21 NovThe Great Egret, also known as Great White Egret, Common Egret, Large Egret or Great White Heron. Oh wait, this isn’t national geographic, let’s try this again.
The Egret, an extraordinary cocktail made with NOLET’S Silver Dry Gin now coming to you from Brickell’s Blackbird Ordinary. Much Better.
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I’ve never been much beyond Tequila for a straight up cocktail. This is mainly a result of the gag reflex that instinctively protrudes from my esophagus when I smell and taste vodka. And because I am a petty fool, I grouped every other spirit into the Clear Club. No bueno por BrickGals unless mixed with some fruity juice or spritzy soda.
That is, up until last week, when a new-found-friend hooked me up with a NOLET’S Silver Dry Gin straight up, Paula Abdul-style. Chilled of course, and with a lemon twist, it was like seeing baby Jesus for the first time. Heavenly. Cool and crisp, I was no longer greeted by the “Sick.”
After one, two, buckle my shoe, three – OK I stopped the straight up gins after my third (or did I?), I asked the bartender to make me a little something-something that featured this special NOLET secret sauce without covering up the intricacies of the beverage. And thus the Egret was born… ok not really it was already on the menu but it was born to me… So now I passeth on to you my friends. Drink On. Happy Thanksgiving.
Egret (Created by Fraser Hamilton of Blackbird Ordinary)
2 oz. NOLET’S Silver Dry Gin ½ of a Lime 6 Mint Leaves .75 oz. Simple Syrup 1 oz. Fresh Pressed Apple Cider Club Soda Muddle lime and mint leaves in a mixing tin. Add NOLET’S, simple syrup, apple cider and shake. Strain over fresh ice and top with club soda.