Recipe: How to Make a Classic Fitzgerald
The fitzgerald is a sweet cocktail even a winemaker would be caught in public drinking.
Sick of your usual call drink? Try something new. In this series, we're asking the city's bartenders to name their current drinks of choice. Check out our Good Call archives for another round.
Today's call comes by way of Conor McCormack, winemaker at Brooklyn Winery (213 North 8th Street, Brooklyn; 347-763-1506)
What's your favorite drink to order when you go out?
What is it about this drink that you like so much?
It's refreshing and complex at the same time. It has great flavors with a light attitude.
Has it always been your favorite? How long did it take you to find it? What was that process like?
This is a new one for me, as I only discovered it earlier this year. It was made for me by a friend in San Francisco who is really into cocktails, and now it tops my list.
What's the recipe, for those who want to make it at home?
As with all great cocktails, there can be slight variations depending on who is making it.
1 to 2 ounces Hendrick's Gin (because it's delicious) Lemon wedge -- squeeze out juice and leave wedge in glass. Dash simple syrup Block ice 3 to 5 dashes Angostura bitters Splash tonic water (This is the variation, as it doesn't call for tonic traditionally. I like the extra bitterness and lift from the bubbles.) Mix well and enjoy!
Get the Food & Drink Newsletter
Our weekly guide to New York dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.