Second Degree
Smoke and tropical fruit don’t often share a glass, but Second Degree makes a convincing case for it.
Copperpenny Ember Smoked Gin brings piney botanicals and a warm thread of smoke, while Just A Sec Triple Sec and fresh lemon add bright citrus. Mango syrup rounds the sour with lush tropical sweetness, and black pepper–cardamom bitters add a subtle layer of spice.
Bright at first sip, smoky on the finish, with just enough heat and spice smouldering underneath.
| GLASS | Nick and Nora |
| GARNISH | Strawberry Sugar Rim |
| PROCESS | Shaken |
Method
Prepare the strawberry-sugar rim first. Lightly moisten half of the outside rim of a chilled Nick & Nora glass with a piece of lemon, then gently roll it through the strawberry sugar.
Add the Ember Smoked Gin, Just A Sec, lemon juice, mango syrup and bitters to a shaker.
Fill generously with ice and shake hard for approximately 10–12 seconds, until thoroughly chilled.
Double-strain into the prepared glass.
Strawberry Sugar
For an easy version at home, crush freeze-dried strawberries into a fine powder and mix with an equal amount of granulated sugar.
That’s it.
Freeze-dried fruit gives you plenty of real strawberry flavour and colour without introducing moisture that would make the sugar clump.
Make only as much as you need, or keep the extra in a tightly sealed container.
Copperpenny Tip
Rim half the glass, not the whole thing.
A full sugar rim means every sip comes with extra sweetness. A half rim lets you choose: sip through the strawberry sugar for a sweeter, fruitier version, or turn the glass and taste the cocktail on its own.
It also keeps the presentation considerably cleaner.
