Well hello, gorgeous! But super-premium Oxley small batch dry gin has the chops to back up her bottle’s outer beauty. It took 38 recipes and eight years to develop the method for making a spirit with cold distillation, where the product “boils” at -5 Celsius. Used in the perfume industry, the process is now being patented for spirits. Purportedly the only spirit ever made in this fashion, Oxley is the result of 14 botanicals, with grapefruit peel, orange peel, lemon peel, dried vanilla, and almond-y meadowsweet among them. Handmade then individually inspected, numbered, and given its leather seal of approval, Oxley is remarkably sippable neat or on the rocks (unique for a gin) and performs beautifully in mixologists Patricia Richards’ C’est la Vie, which she whipped up just hours before my Oxley tasting. But be forewarned: Oxley’s creators in the UK put out just 240 bottles per day. (This is your cue to race out and get it; Taste of Wynn, $120.)
1.5 oz. Oxley Gin
.5 oz. St. Germain
.5 oz. simple syrup
1 oz. fresh lemon sour
1 oz. freshly squeezed grapefruit juice
1 sprig fresh rosemary
Shake all ingredients over ice; strain into a chilled cocktail glass. Garnish with another sprig of rosemary.