Cocktail: Kiss at Midnight | Bartender: Mark Cooney

Inspired by snowy nights on New Year’s Eve and the idea of bringing in a fresh start.

1.5 oz Squid Ink Plymouth gin
0.5 oz Rosehip and Black Currant Syrup
0.25 oz Lime Juice
0.5 oz Sparkling Brut Rosé
Campari foam

Combine all ingredients in tin except Sparkling. Shake with 1×1 ice. Double strain into champagne flute and add sparkling. Top with Campari foam.

Mark Cooney

Bartender in Detroit Michigan. Working at Wright and Company and for Detroit Optimist society. Excited to learn, grow, and network.