As we prepare for our third annual Lake County Restaurant Week, which runs March 2-11, 2018, we find ourselves experimenting with food-friendly cocktails. One of our perennial favorites is the gimlet – it’s versatile, and with its bright acidity, it plays very well with food. This year, we’re debuting a new mini-flatbread offering here too, which has prosciutto and sharp provolone, along with fig and garlic. It plays very well with the gimlet, especially with a ginger accent.
Shake with ice, then strain into chilled coupe glass. Garnish with a lime wedge.