3 ratings

Back and Forth Cocktail


Says creator Katie Nelson, a bartender at the Columbia Room in Washington, D.C., "The Back and Forth is an example of a cocktail that starts out with one thing in mind and, after tasting and tasting, becomes something entirely different. We began with the idea of doing a sparkling version of an El Presidente (rum, orange curaçao, vermouth, grenadine) but that didn't work for us, so we changed it. We arrived at a cocktail that is floral and lightly sweet with an herbaceous finish. The bubbles lift the aromatics and provide great acidity. This is a cocktail born to be paired with food. We served it with foie gras French toast and a tomato marmalade."





  • 3/4 ounces Ransom Old Tom gin
  • 1/4 ounce honey
  • 1/4 ounce yellow chartreuse
  • Ice
  • 2 ounces brut rosé champagne
  • 1 lemon peel, for garnish
  • 1 lavender wand, for garnish


Combine gin, honey, and chartreuse with ice and shake until diluted. Strain into chilled cocktail coupe. Top with champagne. Garnish with lemon peel and lavender wand.