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Tony Abou-Ganim's Starlight Cocktail Recipe

Happy Hour: Starlight

On a recent Monday night I found myself at Harry Denton's Starlight Room at the top of San Francisco's Sir Francis Drake Hotel. I was at a party that celebrated one of my favorite mixologists Tony Abou-Ganim's new cocktail recipe book, The Modern Mixologist.

The book is beautiful. It's packed with helpful information on glassware and bar basics, and it also provides a guide to mixing drinks with seasonal produce as well as a brief history of cocktails. The first recipe I decided to try was Abou-Ganim's first original libation, and it's named after the bar where he created it in 1996.

It's a complex combination of Campari, Cointreau, and orange juice; a brandy float provides a potent finish. I thoroughly enjoyed this beverage; to do the same, get Ganim's recipe now.



Tony Abou-Ganim's Starlight Cocktail Recipe 2010-04-09 12:15:40


  1. 1 oz Campari
  2. 1 oz Cointreau
  3. 1 oz fresh-squeezed orange juice
  4. 1 oz fresh lemon sour (mix two parts fresh, strained lemon juice with one part simple syrup)
  5. chilled soda water
  6. 1/2 oz brandy (recommended: Germain-Robin VSOP)


  1. In a mixing glass, add Campari, Cointreau, orange juice, and fresh lemon sour. Shake with ice until well-blended.
  2. Strain into an ice-filled Collins glass, spritz with chilled soda water, and stir gently.
  3. Top with a float of brandy. Make sure not to serve with a straw, to enable the drinker to enjoy the brandy floating on top.

Makes one drink.





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