Recipe: The Dandy Palmer
The King is gone but he’s not forgotten. No, not Johnny Rotten. Since The Masters Tournament is in early April, here’s a refreshing take on the iced tea/lemonade combo named for the late golf star, Arnold Palmer, courtesy of Laura Shortt, cocktail lounge manager at Valentine Distilling Co. “Rhubarb is in season mid-to late spring as is dandelion by April,” she says. “The barrel-aged gin has notes of cinnamon and cardamom that add a nice warmth to complement the tartness of the rhubarb and warmth/bitterness of the roasted dandelion tea.”
1 ½ ounces Valentine Liberator Barrel Aged Gin
1 ounce rhubarb simple syrup
¾ ounce fresh lemon juice
2 ounces dandelion root tea
Place all ingredients in a cocktail shaker filled with ice. Shake and pour over fresh ice into a Collins glass. Garnish with fresh mint sprig and lemon peel.