The author and bartender Gary Regan revised the recipe for this Prohibition-era cocktail to prevent the strong flavor of the Goldwasser (a herbaceous liqueur) from overpowering the gin. The flecks of gold in the liqueur make this a particularly festive cocktail.

Full Recipe

The Goldfish - Biga

Author

Rosie Schaap | 2015-02-16

Source

https://cooking.nytimes.com/recipes/1017243-the-goldfish

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