Originally called Killer Queen, this cocktail—created by Robin Wolf, who runs the bar at The Hatch Rotisserie & Bar in Paso Robles, California, is a delicate, floral, and aromatic elixir that just makes your heart beat faster. We adapted a few of the ingredients especially for Valentine’s Day (we use hibiscus liqueur instead of Benedictine, for example) and we added Batch 22 to the mix (the original recipe calls only for gin). For us, this cocktail was love at first sip.
2 oz. Batch 22 Classic Gold
2 oz. aromatic gin
1.5 oz Lillet Blanc
.5 oz. Hibiscus liqueur (we like Fruitlab from Greenbar Distillery)
8 dashes rose bitters
Garnish: lemon wheels
Add the Batch, gin, Lillet Blanc, Hibiscus liqueur, and bitters into a large mixing glass with ice and stir until well-chilled.
Strain into two coupe glasses. Garnish with lemon. Serves 2.