Paul Calvert has relentlessly fought for Atlanta’s rejuvenated cocktail culture. He has teamed up with fellow Atlanta barman Greg Best to open the sultry Ticonderoga Club in the new Krog Street Market. Paul shares his recipe for this gin-powered cocktail, Late Matinee. Fix a highball of this concoction to go with Sarah O’Brien’s Parmesan Sablés. For Paul’s top recommendations for American-made gins, go to our other piece, All-American Gin.
Paul Calvert’s Late Matinee
Makes 1 serving
Ingredients
- 2 ounces fino sherry
- 2 ounces dry gin
- 2 ounces chilled tonic water
- 1 ounce fresh lemon juice, strained
- 1 ounce Cocchi Americano
- 1 teaspoon caper brine
- Garnish: caper berries
Instructions
- Fill a Collins glass with ice. Add sherry, gin, tonic water, lemon juice, and Cocchi Americano, and stir with a long spoon. Top with caper brine, and garnish with caper berries, if desired.
