The Gourmaybe Baby Cocktail is part of the G7 Cocktails, a series of 7 unique cocktail recipes created by some of the best bartenders in Sydney specifically for our sister website Gourmantic’s 7th Birthday celebrations.
Gourmaybe Baby is created by Andrea Gualdi of Maybe Frank in Sydney’s Surry Hills. Maybe Frank is an Italian restaurant and pizzeria with one of the best cocktail bars in Sydney. Naturally, their creative cocktail list has an Italian influence and also takes inspiration from the kitchen.
The Gourmaybe Baby cocktail is an aperitif style of drink where the Italian aperitivo and amaro take centre stage. It may seem simple at first glance but it’s a drink with complexity that starts with an elegant balance of the Cocchi Americano and Fords Gin and develops on the palate with a fresh, herbal and mint kick from the Branca Menta. Grapefruit zest is used to highlight the citrus notes and bring out the notes of the vermouth. Andrea serves the drink in an elegant coupette with hand-chipped ice. You can read our interview with Andrea Gualdi here.
Gourmaybe Baby Cocktail Recipe
Recipe by Andrea Gualdi of Maybe Frank in Surry Hills, Sydney, created for Gourmantic‘s 7th Birthday
Ingredients
- 45 ml Cocchi Americano
- 5 ml Branca Menta
- 15 ml Fords Gin
- 2 dashes Angostura bitters
- 2 dashes orange bitters
- grapefruit zest
Glassware: coupette
Garnish: none, hand chipped ice
Method
In a mixing glass, add Cocchi Americano, Branca Mentha, Fords gin and the bitters. Add ice and stir. Strain into a chilled coupette glass with hand-chipped ice. Squeeze the grapefruit zest above the drink and run the zest around the rim and stem of the glass.
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