Active Time

　　5 minutes

　　Total Time

　　5 minutes

　　Maks Pazuniak and Kirk Estopinal, two of the bartenders at celebrated New Orleans cocktail bar Cure, gained notoriety among their peers in 2009 by publishing a small but mighty recipe book called Rogue Cocktails. It bore the air of a manifesto; in it were drinks that bucked many of the conventions of how to build a cocktail. (They released an expanded version in 2011 under the title Beta Cocktails.) The Gunshop Fizz was the sublime standard-bearer for their offbeat style: the nonsensical-yet-somehow-works recipe leads with two full ounces of Peychaud’s bitters—an ingredient that normally goes into drinks in dashes. A caution: The Gunshop Fizz will quickly drain your Peychaud’s bottle, making it pricey to produce. —Roger Kamholz

　　Note: If you cannot find (or don't wish to pay for) Sanbittèr, a delicious but also rather costly and uncommon Italian soft drink, in order to top off the drink, then instead use a 1:2 ratio combination of Campari and fresh, well-charged soda water (¾ ounce Campari and 1½ ounces soda will do the trick). As a sub, this delivers on the complex bitterness of the Sanbittèr, but leaves the drink slightly drier.

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What you’ll need

　　Chevron

　　Chevron

　　Peychaud's Bitters

　　$12 At Amazon

　　Sanbittèr

　　$33 At Amazon

　　Muddler

　　$17 At Amazon

　　Cocktail Shaker

　　$20 At Amazon

　　

Ingredients

Makes 1

　　3 4” grapefruit twists

　　3 4” orange twists

　　3 cucumber slices, ¼” thick, divided

　　2 strawberries, hulled

　　2 oz. Peychaud’s bitters

　　1 oz. fresh lemon juice

　　1 oz. simple syrup (1:1)

　　About 2¼ oz. San Pellegrino Sanbittèr (see note)

　　

Step 1

Combine three 4” grapefruit twists, three 4” orange twists, 2 cucumber slices, ¼” thick, 2 strawberries, hulled, and 2 oz. Peychaud’s bitters in a cocktail shaker. Muddle gently to break up fruit (do not pulverize); set aside for 2 minutes.

　　

Step 2

Add 1 oz. fresh lemon juice, 1 oz. simple syrup (1:1), and ice to shaker and shake until exterior is chilled, about 20 seconds. Double strain, using a cocktail strainer and a fine-mesh strainer, into an ice-filled Collins glass. Fill glass with about 2¼ oz. San Pellegrino Sanbittèr. Garnish with remaining cucumber slice.