By Shannon Tebay (Death & Co NYC, 2017)

Trust Fall

Shannon Tebay's first Death & Co menu feature, the Trust Fall, was inspired during a post-shift hangout at a fellow East Village haunt around the corner. D&C's then-general manager, Kristine Danks, was lamenting how she had never had a really good lychee martini. Tebay took the prompt and ran with it. Vodka is substituted with a more complex combination of assertive Beefeater Gin and floral, fruity Singani 63. This base is softened with blanc vermouth, and of course, lychee liqueur. While the Trust Fall sits comfortably in the "martini" category, this elegant expression of the classic is an approachable way for those looking to explore a more spirit-driven drink style.

1½ ounces Beefeater gin
½ ounce Singani 63 brandy
½ ounce Dolin blanc vermouth
¼ ounce Giffard Lichi-Li lychee liqueur
1 teaspoon Raspberry Syrup (see Note)
1 dash Peychaud's bitters
1 dash absinthe
Garnish: 1 grapefruit twist

Stir all the ingredients over ice, then strain into a chilled martini glass. Express the grapefruit twist over the drink and discard. 

To make Raspberry Syrup, combine 1 cup raspberries and 3 cups simple syrup in a sealable container. Cover and refrigerate for at least 24 hours. Pass through a fine-mesh strainer or cheesecloth.