The Back and Forth was conceptualized as a sparkling version of the El Presidente, but using rum and orange Curaçao. After tasting and testing, it became a different drink entirely. Floral and slightly sweet, with an herbaceous finish, this is a cocktail that begs to be paired with food: The Columbia Room staff recommends foie gras French toast with tomato marmalade.
¾ ounce gin
¼ ounce honey syrup (2 parts honey to 1 part hot water; stir to dissolve)
¼ ounce Yellow Chartreuse
2 ounces brut rosé Champagne
In a cocktail shaker, combine the gin, honey syrup and Chartreuse to a cocktail shaker. Add ice and shake until chilled. Strain into a chilled cocktail coupe. Top with the Champagne, then garnish with the lemon peel and lavender sprig. Serve.