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!
Promise at Dawn
2 oz. Aviation gin
1 oz. Yuzu juice
¾ oz. Lavender syrup
1 Egg white
Shake all ingredients with ice, then strain out the ice and shake a second time without ice. Serve up in a coupe glass and garnish with a lemon twist.
Looking for more What I’m Drinking Now? Check out Randi Densford and the Hog Tied, and Nicole Quist and the Oaxacan Sunshine, among others.
