bella luna

2 oz Plymouth Gin (Bombay Dry)
3/4 oz St. Germain (St. Elder)
1/2 oz Crème Yvette
3/4 oz Lemon Juice
1 tsp Simple Syrup (omit)

Shake with ice and strain into a port glass (cocktail coupe).Two Fridays ago, I reached for the Death & Co. Cocktail Book and landed on the Bella Luna that I had never made before. The recipe was crafted by Brian Miller in 2009 and reminded a little of an Aviation. Once prepared, the Bella Luna shared a pine, grapefruit, floral, and berry bouquet to the nose. Next, lemon and berry notes on the sip gave way to gin, dark berry, and floral flavors on the swallow.