This Yale Cocktail is a classic recipe that calls for Gomme Syrup.
Like with many boozy beverages, the addition of Eli Mason Gomme Syrup helps not only sweeten, but also soften. It adds a viscosity to the drink that makes it more enjoyable while simultaneously rounding off the sharp alcohol edge.
But the Yale also contains a couple other favorite ingredients of ours - bitters and Luxardo Maraschino Liqueur. Maraschino is a clear, relatively dry liqueur made from sour Marasca cherries. It's distilled directly from the sour fruit and the crushed pits, which give it a subtle bitter almond flavor. The cherries are processed and distilled much like brandy, and later combined with a pure cane syrup before it's aged and filtered. It's one of the very few liqueurs in the world produced by distillation. And it can completely transform a mediocre cocktail.
2 oz. Gin (London or English Recommended)
.25 oz. Luxardo Maraschino Liqueur
.5 oz. Eli Mason Gomme Syrup
2 Dashes Orange Bitters
Strip of Orange Zest for Garnish
Start by chilling a cocktail glass with ice and water. Set aside.
In a cocktail mixing glass of ice, add gin, Marachino, Gomme Syrup and bitters. Stir for 15-20 seconds to chill. Discard ice from cocktail glass and strain the drink into the glass. Express oils from orange peel over the glass and drop into the cocktail to garnish.