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
- 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.