Back and Forth Cocktail

Back and Forth Cocktail
Staff Writer
Back and Forth Cocktail
Chris Ford / butterloveandhardwork.com

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."

 

 

 

1
Servings
162
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
4g
6%
Sugar
11g
12%
Saturated Fat
1g
4%
Cholesterol
6mg
2%
Carbohydrate, by difference
26g
20%
Protein
5g
11%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
42mg
4%
Fiber, total dietary
3g
12%
Folate, total
30µg
8%
Iron, Fe
2mg
11%
Magnesium, Mg
8mg
3%
Niacin
1mg
7%
Phosphorus, P
26mg
4%
Selenium, Se
1µg
2%
Sodium, Na
368mg
25%
Thiamin
1mg
91%
Water
9g
0%
Zinc, Zn
1mg
13%

Cocktail Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Cocktail Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.