Bittersweet Symphony2

Bittersweet Symphony

St. Germain & Champagne on the left, Bittersweet Symphony on the right

Bittersweet Symphony

* 1 1/2 ounce Martin Miller’s gin
* 1 ounce Punt e Mes sweet vermouth
* 1 ounce Aperol
* Dash of lemon bitters
* Lemon twist for garnish

Combine all liquid ingredients in an ice-filled mixing glass and stir until cold. Strain into a chilled cocktail glass. Garnish with a lemon twist.

This recipe comes to you from Clyde Common in Portland. It’s a milder take on the classic Negroni, substituting Aperol for Campari and using a touch more gin. The lemon bitters are my own addition — the Bittersweet Symphony made at Clyde Common only includes the first three ingredients but I find that the addition of the bitters lends the drink a little extra twist.

The photo above was taken at a housewarming cocktail party we hosted last week. The Bittersweet Symphony is on the right; on the left is a St. Germain & Champagne.

St. Germain & Champagne

* 1 ounce St. Germain
* Champagne
* Strawberry for garnish

Pour 1 ounce of St. Germain into a chilled flute and fill with Champagne. Float a strawberry on top.

Comments 2 Comments So Far


It seems to me that any liqueur (using the very general definition of the term – with the probable exception of cream liqueurs) combined with bubbly makes a pretty good drink. Does that sound right to you guys?

Kenn |

Definitely. Most any light fruit or herbal liqueur can add a nice touch to a glass of bubbly.