Is champagne overrated? That’s up to your palate to decide, but on New Year’s Eve deviate from the masses and swill this festive punch with just a bit of fizz. It was developed by Michael Komala, head bartender at Monkey Bar (which is partly owned by one of the editors here and therefore is an Official Air Mail Canteen™), for occasions just like this. “As light and crisp as fresh winter mornings, this cocktail was inspired by the snowy hills and icy streams of the Poconos,” he says (rather poetically). “Its notes of rosemary, elderflower, and gentian root have a bittersweet finish, just like winter itself.” Feel free to serve a single-size portion, or batch up with abandon, and ensure that 2020 arrives in very good spirits.

The Ingredients

  • 1.5 oz. Botanist gin
  • .5 oz. Suze
  • .5 oz. fresh lemon juice
  • .25 oz. St-Germain
  • 3 dashes Peychaud’s bitters

The Method

  1. Shake and strain into coupe glass.
  2. Top with Raventos Cava, and garnish with a sprig of rosemary.