This gin and (grapefruit) juice cocktail raises the bar.
In the current state of mixology, a level of one-upsmanship exists. Full of innovation and a commitment to awakening the taste buds, bartenders have collectively raised the standards of cocktail creation. With this in mind, it’s fair to say that Austin’s The Roosevelt Room is one of the leaders of the pack. If you want proof, look no farther than The Petunia.
“The name comes from the beautiful indigo color and floral quality, both of which resemble a Petunia flower,” explains owner-bartender Justin Lavenue. “By design, it's not a very complicated drink. However, the taste is complex, and the drinker will pick out a new flavor with each sip. It first attacks with subtle acidity, then Bombay Sapphire Gin crispness and the cognac shine through the mid-palate, and it finishes sweet and herbaceous.”
1 oz. Bombay Sapphire Gin
1 oz. Grapefruit juice
.5 oz. VSOP Cognac
.5 oz. Yellow Chartreuse
2 dashes Absinthe
2 dashes Peychaud's bitters
1 teaspoon Butterfly Pea Powder
Shake well and double-strain into a Nick & Nora glass. Garnish with a mint sprig tied around the stem of the glass.