First Class by Frank Caiafa
This is one of 2011’s 101 Best New Cocktails.
Click HERE to submit your recipe for a chance to be included in next year’s list.
Adapted from a recipe by Frank Caiafa, Peacock Alley Restaurant, New York City.
“I was saving this cocktail for the G’Vine competition but after completing the exam, I didn’t realize that there was an extensive essay portion. Unfortunately, my duties here at Peacock Alley, coupled with the closing stages of finishing my band’s new album, leaves little time for dissertations of any kind. Maybe I’ll be able to go all-in next year.” Frank Caiafa.
1 lime wedge
15 ml (.5 oz) fresh lime juice
75 ml (2.5 oz) G’Vine Floraison gin
30 ml (1 oz) Luxardo maraschino liqueur
Freshly ground black pepper, as garnish
Muddle the sage, lime, and lime juice in a mixing glass. Add the ice and remaining ingredients. Shake and strain into a chilled cocktail glass. Add the garnish.
* It is very important to clean the sage leaves.
gaz sez: I love sage. I love sage and onion stuffing I love burning sage to cleanse the house, and I love the sage in this drink, too. It not only plays very nicely with the G’Vine Floraison (a fabulously floral, New Western style gin from France), the sage also works really well with the highly perfumed Luxardo maraschino, too. And the ground black pepper garnish gives the First Class cocktail its crowning glory—it’s a garnish that adds yet one more dimension to this drink. Frank’s a very creative guy.