Shaken · Rocks
GarnishSkewered blackberry and strawberry, mint sprig
Shaken · Rocks
Chad Larson, Williams & Graham, Denver
Easy Street cocktail recipe
What goes in it
- 1.5 ozGin
- 0.75 oz
- 0.75 ozLemon juice
Fresh juice · Recipe below ↓
- 0.5 ozSimple syrup (1:1)
House prep · Recipe below ↓
- 0.5 oz
- 4 dashesPeychaud's bitters
Bottle · Peychaud's Bitters
- 1Blackberry
- 0.5Strawberry
Method · Shaken
- 1Muddle the blackberry and strawberry in a tin, add the gin, Byrrh, lemon and syrup, and shake with ice.
- 2Strain over pebble ice in a double rocks glass, dash the Peychaud's over the ice and float the port on top.
- 3Garnish with skewered berries, a mint sprig and a short straw.
- Glass
- Rocks
- Ice
- Crushed
- Garnish
- Skewered blackberry and strawberry, mint sprig
Prep ahead
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Simple Syrup (1:1)
- Yield
- Example batch: 500 g sugar, 500 g water
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 1 partwhite sugar (by weight)
- 1 partboiling water (by weight)
Method
- 1Weigh equal parts sugar and boiling water from the hot water kettle. Stir well until the sugar dissolves. Let cool down and bottle. Label the bottle. Refrigerate.
About the Easy Street
Easy Street is a cocktail made with gin, byrrh and lemon juice, created by Chad Larson at Williams & Graham.
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