Cloak and Dagger cocktail

Photograph by Caroline C. Kilgore
Photograph by Caroline C. Kilgore

Kimball House mixologist Miles Macquarrie has created a number of cocktails especially suited to pair with the restaurant’s extensive raw oyster selection. This light, herbal champagne cocktail (“basically a mash-up of a French 75 and a Last Word”) is one of his favorites. —Susan Puckett


Ice cubes
1 1/2 ounces gin (Kimball House uses Citadelle)
3/4 ounce fresh lime juice, strained of pulp
1/2 ounce simple syrup (see below)
1/2 ounce green chartreuse
Extra Brut sparkling wine


In a cocktail shaker with ice cubes, combine the gin, lime juice, simple syrup, and chartreuse. Shake well and strain into a cocktail glass. Top with sparkling wine and serve.

Note: To make simple syrup, combine equal parts granulated sugar and water in a small saucepan. Bring to a boil; reduce heat and simmer until sugar is dissolved, about 3 minutes. Remove from heat and let cool completely. Transfer to a glass container, cover, and refrigerate until ready to use or for up to a month.

Makes one cocktail.

Perfect pairing: Check out this technique for shucking oysters from Kimball House co-owner Bryan Rackley