The Big Come-Up

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A riff on a classic dry martini, this drink from chef Tom Douglas features a trio of Washington state ingredients, including bitters from Seattle’s fantastic Scrappy’s (scrappysbitters.com). Slideshow:  More Classic Cocktail Recipes 

By
Tom Douglas
Tom Douglas
Tom Douglas

Tom Douglas is a James Beard Award-winning chef and proprietor of several popular Seattle area restaurants: Dahlia Bakery, Etta's Big Mountain BBQ, Serious Pie, Seatown Rub Shack and Fishfry, Lola, and The Carlile Room. In addition to overseeing his restaurant group, Douglas co-hosts a weekly live radio show called "Seattle Kitchen," and has published five cookbooks.

Food & Wine's Editorial Guidelines
Updated on March 1, 2015
Yield:
1 cocktail
Cook Mode (Keep screen awake)

Ingredients

  • 2 ounces Captive Spirits Big Gin

  • 1 ounce Chateau Ste. Michelle Eroica Riesling

  • 2 dashes of Scrappy’s Orange Bitters

  • Ice

  • Orange peel, for garnish

Directions

  1. In a cocktail shaker, combine all of the ingredients except the garnish and stir until the drink is cold. Strain into a chilled cocktail glass and garnish with orange peel.

Originally appeared: March 2015

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