Kevin Faerkin is the general manager and sommelier of the Grand Central Oyster Bar in New York.
My go-to summer cocktail–especially with oysters–is a White Negroni. I like the slighty less bitter version, which uses the Italian aperitivo Cocchi Americano instead of Campari.
White Negroni
1 oz. London dry gin
¾ oz. Cocchi Americano
¾ oz. Lillet Blanc
Meyer lemon peel twist
Combine ingredients in mixing glass and serve in a coupe or Martini glass. (Do not serve over rocks as they will dilute the cocktail. Garnish with Meyer lemon peel.
