Puppy Brother

By: TLP Editors
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Puma Yu’s is an ever-evolving brick and mortar with a cocktail and wine bar serving unique creations inspired by Southeast-Asian food and drink. The bar program lead, Ally Smith, created Puppy Brother with sophistication and simplicity in mind. This citrusy cocktail features Japenese Etsu gin and vermouth. The Lemon Spray gives a slightly sour taste, perfectly blending with the orange bitters and the herbal Accompani Flora Green liqueur for a well balanced drink.

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Makes 1 cocktail

    Puppy Brother
  • 2 ounces Etsu gin
  • ½ ounce blanc vermouth
  • ½ ounce dry vermouth
  • 1 barspoon Accompani Flora Green
  • (green chartreuse or Centum Herbis also work)
  • 2 dashes Buster’s orange bitters or Angostura
  • Garnish: Lemon Spray (recipe follows)
  • Lemon Spray
  • * Makes 1 cup
  • 130 grams lemon scraps, plus more for spray bottle
  • 8 ounces Everclear
  • Special equipment: Sous vide (optional), glass or food-grade spray bottle

Make the Lemon Spray

  1. Combine ingredients in a zip-close bag and sous vide at 135 degrees for 3 hours. (Alternatively, if you don’t have a sous vide, combine ingredients in an airtight container and infuse for 3 days at room temperature.) Add to spray bottle along with additional lemon peels.

Make the Puppy Brother

  1. In a cocktail tin with ice, stir all ingredients for 30 seconds and strain into a chilled coupe. Garnish with two spritzes of Lemon Spray
  • Recipe By
    Ally Smith of Puma Yu's in Athens, Georgia
  • Contributing City

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