Gansevoort Fizz

Skye—the lobster-shaped piece of rock and heather where Drambuie got its start—is an island, and so is Jamaica. Beyond that, they don’t have much in common. Other than this drink, that is, which was created for Manhattan’s 5 Ninth restaurant and bar, located at 5 Ninth Avenue, in the once-infamous, now merely famous Meatpacking District.

2 ounces Appleton V/X rum
1 ounce Drambuie
1 ounce lemon juice
2 dashes Peychaud’s bitters
To finish: 2 to 3 ounces chilled fizz water

Shake well; strain into a chilled highball glass and top off with fizzy water.

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