May Day

May Day cocktail with gin, Aperol, lemon, simple syrup, rhubarb bitters, and Champagne

Who says sweet drinks can’t be complex, interesting, and classy? Not us! The May Day, from former PDT bartender Jane Danger, is a sweet-tart candy in a glass, with lovely citrus and floral undertones.

Typically, we’re not too fussy when it comes to the sparkling wine we use in a sweet drink, but the May Day is an exception. Danger’s recipe calls for Moët Imperial Champagne, a pricey option, but it makes sense here – anything but a really good, richly-flavored sparkling wine will get lost among the intense flavors of rhubarb bitters and the bitter citrus liqueur (Danger calls for Aperol).

The original recipe as published in The PDT Cocktail Book specifically directs the reader to serve without garnish, but doesn’t explain why. We hope we’re not violating some unspoken rule or invoking an ancient bartender’s curse when we make ours with a big lemon twist; the scent of fresh lemon oil is just such an irresistible complement to the May Day’s tart, juicy aroma.

Ingredients

Instructions

Add everything (except the sparkling wine) to a chilled champagne flute. Stir and top with sparkling wine. Garnish with a lemon twist.

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