Seymour

Created by: Alex Straus
Category: Sour Cocktails

Bar manager Alex Straus set out to breathe new life into the classic Crusta template, and boy did he ever succeed. Mandarin and ginger come through loud and clear, providing a sweet, piquant partner to crisp, bracing fernet (Straus calls for minty Fernet Branca). A healthy squeeze of lemon and Mandarine Napoleon’s rich brandy base keep the recipe tethered to the original.

Straus serves his with a mint-sugar rim at the new closed Grandpa Johnson in Los Angeles, and we highly recommend it if you have the ingredients and a bit of patience. It’s not a must, but even a plain sugar rim lends a lip-smacking sweetness and harkens to the sugar rims found in the oldest Crusta recipes.

The Seymour recipe at Kindred Cocktails

1½ parts Mandarin liqueur
¾ part Fernet
1 part Lemon juice
½ part Ginger syrup

If you want a sugared rim, begin by pressing equal parts mint tea and granulated sugar through a fine mesh sieve onto a plate. Rub a cut piece of lemon around all or part of the outer rim of a small chilled cocktail glass, taking care not to get any sugar on the inside of the glass. Roll the glass in the prepared sugared plate.

Shake all ingredients with ice, and strain into the prepared (or not) glass.

The Seymour recipe at Kindred Cocktails

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