Drink This: Cinquième Arrondissement

April 29 2016

After leafing through Kristina Gill’s and Katie Parla’s Tasting Rome, we couldn’t wait to try out some of the classic Roman recipes gathered in the book. As true believers that no weekend can really begin without a proper cocktail, we decided to try our hand at making The Gin Corner’s Cinquième Arrondissement, an elegant Italian twist on an  gin sour.

The Hotel Adriano near the Italian Parliament inaugurated The Gin Corner, a cocktail bar, in its lobby in the summer of 2013. With just fifty labels, it had the largest gin collection in all of Italy at the time. Now its list has reached more than eighty-five and the bar has become a point of reference for local and visiting connoisseurs alike. Obviously, the bar specializes in gin & tonics and martinis, but the house cocktail is a tart gin sour finished with a splash of red wine for color and structure. If you prefer drinks that weigh in on the sweet side, use rich simple syrup instead (see below).

You’ll Need:
• 1½ ounces London dry gin
• ¾ ounce elderflower liqueur
• ¾ ounce Simple Syrup
• ¾ ounce fresh lemon juice
• 1 egg white
• ¼ ounce red wine

Makes 1 cocktail

Combine the gin, elderflower liqueur, simple syrup, lemon juice, and egg white in a metal shaker. Dry shake with the metal coil from a Hawthorne strainer for 15 to 20 seconds.

The dry shake is one of those bartending tricks it’s always impressive to have up your sleeve. We’re sure you already have a hawthorne strainer in you bar cart, and knowing how to use it properly is always impressive, just be sure you remove the spring carefully let disaster occur.

Add ice to the shaker and shake vigorously for another 15 to 20 seconds. Strain into an empty shaker with no ice and dry shake vigorously for 15 to 20 seconds more.

In lieu of a classic Collins glass, we’re using a simple drinking glass from Toyo-Sakai. We’re all about quality items that look beautiful and work well.

Transfer to a Collins glass with ice and, using a bar spoon, gently float the red wine by pouring it over the back of the spoon in the center of the glass. Given its weight, the wine will automatically sink below the foam, creating a pretty layered effect.

Pouring wine into the jigger will help make it easier to gently pour over the spoon. Make sure to aim it toward the edge of the glass to ease it under the foam at the top of your cocktail. Once the wine settles into the drink, it will produce a gentle ombré effect in your glass.

Don’t forget the simple syrup – one of the easiest elements to elevate your cocktail is a handmade syrup. If you’re feeling especially sweet, a 2:1 ratio will be sure to satisfy.

Sciroppo Di Zucchero

makes 1 cup simple syrup (1:1) o rich simple syrup (2:1)

1 to 2 cups sugar

In a small saucepan, combine 1 cup (for regular simple syrup) or 2 cups (for rich simple syrup) sugar and 1 cup water. Heat over medium-high heat, stirring, until the sugar has dissolved, 3 to 4 minutes.

Remove from the heat and set aside to cool, about 20 minutes. Store in a sealed jar in the refrigerator for up to 1 week.

Drink, share, enjoy!

For this and many more recipes, including entrees, deserts and even more beautiful cocktails, make sure to pick up Tasting Rome.