Star mixologist Justin Lavenue of the Roosevelt Room picks the Petunia as the cocktail of the season.
The Petunia 1 oz. Bombay Sapphire 1 oz. grapefruit juice ½ oz. VSOP cognac ½ oz. yellow Chartreuse 2 dashes absinthe 2 dashes Peychaud’s Bitters 1 tsp. 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.
Open since summer, the high-end Roosevelt Room showcases original cocktail creations by co-owners Justin Lavenue and Dennis Gobis, who use esoteric ingredients like salted tarragon olive oil and smoked black tea syrup. Later this year, Lavenue and Gobis plan to expand next door and create a three-level restaurant/bar called De Rigueur. With a concoction of gin, a citrus blend, an umami tincture, and his own Poet’s Cordial (pistachio milk, wildflower honey, and spices) called The Poet’s Muse, Lavenue won Bombay Sapphire’s Most Imaginative Bartender for 2015 competition for North America; this year he’ll represent the US in the global contest. “Almost anything can be the source of inspiration for a drink,” says the native Austinite. “My winning cocktail was inspired by Haiku poetry.”
Likewise, spring vegetation is the influence behind the Petunia, which features butterfly pea powder extracted from pea pods. “It’s a really awesome, beautiful purple color; it’s a natural.” 307 W. Fifth St., 512-494-4094