Signature
Matthew Kelly/Supercall

Liqueur • Sour
Equipo Milano

Making lemonade is all about finding that perfect balance—at least that’s what Stuart Humphries, bar manager at The Pass & Provisions in Houston, TX, says. “Some people like their drinks a little more tart or on the sweeter side, but it's that play between acid and sugar that makes a really good sour,” says Humphries. “And that's really what lemonade is—a virgin sour.” For his herbaceous take on the lemony refresher, Humphries spiked lemonade with two flavor bombs: “We use a combination of the off-dry and herbaceous Cardamaro and London dry gin,” he says. “The sweeter amaro and the overall tartness of the citrus come together for a really refreshing drink." Humphries says the resulting cocktail is reminiscent of a fizzy Tom Collins, which is already essentially “boozy lemonade.”  Count us in.

The Essentials

Cardamaro
London Dry Gin
Lemon Juice
Shaker
The Details
Contributed by

Ingredients

1.5 oz Cardamaro
.5 oz London Dry Gin
1 oz Fresh Lemon Juice
.5 oz simple syrup
Topo Chico, to top
Lemon wheel, for garnish

Method

  • Add all ingredients, except Topo Chico and lemon wheel, to a shaker and fill with ice.
  • Shake and strain into a Collins glass filled with fresh ice.
  • Top with Topo Chico and garnish with a lemon wheel.
Easy
Strength:
Simple Syrup
Custom Ingredient

Ingredients

1 cup White sugar
1 cup Water

Method

  • Combine the water and sugar in a saucepan and bring to a boil.
  • Reduce to a simmer and stir until sugar dissolves, then immediately take the saucepan off the heat. 
  • Let cool, then pour into a container (a Mason jar works nicely) and store in the refrigerator for up to one month.