Tanya Saxena is a partner in Civetta Hospitality, which includes Amali and Bar Marseille in New York and Calissa restaurant in Water Mill, NY.
At Amali, a sustainable Mediterranean restaurant, chef Alex Tubero’s cooking philosophy is to use the freshest ingredients and to let them speak for themselves. Whenever possible, I like to incorporate the same ingredients into our beverage program, and I think simplicity is key.
In the spring, I crave fresh, aromatic, citrus-forward cocktails. The delicate floral notes from the lavender in the Promise At Dawn cocktail perfectly complements the gentle acidity of the yuzu, and the egg white gives it a beautiful frothy texture.
It’s a straightforward, elegant cocktail that feels like you’re sipping on spring!
- 2 oz. Aviation gin
- 1 oz. Yuzu juice
- ¾ oz. Lavender syrup
- 1 Egg white
- Shake all ingredients with ice.
- Strain out the ice and shake a second time without ice.
- Serve up in a coupe glass.
- Garnish with a lemon twist.