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This cocktail from the inaugural menu at Better Luck Tomorrow features sorrel, a nod to the bar’s work with chef Justin Yu and local producers.
1½ oz. aquavit (Negranza uses Krogstad)
½ oz. fresh lime juice
½ oz. orgeat (Negranza uses Giffard)
1 fresh egg white (pasteurized if you like)
1 French sorrel leaf
Tools: muddler, shaker, strainer, fine strainer
Glass: coupe
Garnish: red-veined sorrel leaf
Muddle the sorrel in a shaker and add the remaining ingredients. Shake well without ice until foamy, then add ice and shake again to chill. Double strain into chilled glass, then garnish.
Alex Negranza, Better Luck Tomorrow, Houston
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