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.
London Dry Gin
1.5 oz Cardamaro
.5 oz London Dry Gin
1 oz fresh Lemon Juice
.5 oz simple syrup
Topo Chico, to top
1 Cup White sugar
1 Cup Water
- 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.