Back and Forth Cocktail

Staff Writer
Back and Forth Cocktail
Back and Forth Cocktail
Chris Ford /

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."




Ready in
5 m
Deliver Ingredients
3 1/4 ounces


  • 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.

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.