Mrs. Robinson Cocktail

For this cocktail at Portland Ore.’s Bacchus Bar, Andrew Call pours local Aviation American gin because its complex, herbaceous flavor plays off the tart lime and grapefruit. “Adding some house-made pineapple simple syrup gives it a welcome hint of a day on the beach,” says Call. “[And] topping it off with dry sparkling wine and Peychaud’s bitters makes all the flavors come together and light up your tongue.”

Ingredients in The Mrs. Robinson Cocktail

1 oz Aviation American gin

1 oz Pineapple syrup*

³⁄₄ oz Fresh grapefruit juice

³⁄₄ oz Fresh lime juice

3 dashes Peychaud’s bitters

2 oz Dry prosecco 

 

Glass: Flute

How to make The Mrs. Robinson Cocktail

Add the gin, syrup, juices and bitters into a shaker with ice and shake until chilled.
Strain into a chilled flute.
Top with the chilled prosecco.

*Pineapple syrup: Peel and core 1 whole pineapple, then cut the meat into chunks. Add 1 cup white sugar, toss to coat in a glass bowl and store, covered, in the refrigerator overnight. Combine 1 cup sugar and 1 cup water in a saucepan, simmer until the sugar is dissolved, and remove from the heat. Blend the macerated pineapple in a blender, add the simple syrup, and stir to combine. Strain out solids using a cheesecloth, and store the syrup in the refrigerator.