May Day

About the May Day

May Day is a stirred, sparkling cocktail that pairs a modest pour of Timber Creek Florida Gin with Aperol, fresh lemon juice, a bit of simple syrup, and a topper of Moet Imperial Champagne, finished with a few dashes of Fee Brothers rhubarb bitters. The rhubarb bitters bring a tart, slightly vegetal edge that plays well against Aperol’s bitter orange character and the champagne’s dry effervescence. Because the gin pour here is small, just half an ounce against two ounces of champagne, this drink leans more toward a bittersweet aperitif spritz than a gin forward cocktail, and Timber Creek Florida Gin’s role is to add a supporting layer of juniper and citrus underneath the Aperol and champagne rather than to dominate the glass. Even in a smaller pour, the clarity that comes from the distillery’s PureBlend process, distilling and aging each grain component separately before blending, means the gin still contributes a clean, identifiable note rather than disappearing entirely.

To build May Day, stir the bitters, simple syrup, Aperol, lemon juice, and gin together with ice briefly to combine and chill, then strain into a chilled coupe glass and top gently with the champagne to preserve its bubbles. Serve immediately so the drink stays lively and effervescent. This cocktail’s bright, tart, slightly bitter profile pairs well with fresh berries, a lemon tart, goat cheese, a cucumber salad, or shrimp cocktail, making it a natural fit for a spring brunch or a light afternoon gathering. Its lower alcohol content by volume relative to a full spirit forward cocktail also makes it a good option for guests pacing themselves across a longer event.

As with any sparkling cocktail, May Day is best enjoyed freshly made rather than left to go flat. It is intended for guests 21 and older, and its easy drinking nature makes moderation especially worth keeping in mind.

May Day is a stirred, sparkling cocktail that pairs a modest pour of Timber Creek Florida Gin with Aperol, fresh lemon juice, a bit of simple syrup, and a topper of Moet Imperial Champagne, finished with a few dashes of Fee Brothers rhubarb bitters. The rhubarb bitters bring a tart, slightly vegetal edge that plays well against Aperol’s bitter orange character and the champagne’s dry effervescence. Because the gin pour here is small, just half an ounce against two ounces of champagne, this drink leans more toward a bittersweet aperitif spritz than a gin forward cocktail, and Timber Creek Florida Gin’s role is to add a supporting layer of juniper and citrus underneath the Aperol and champagne rather than to dominate the glass. Even in a smaller pour, the clarity that comes from the distillery’s PureBlend process, distilling and aging each grain component separately before blending, means the gin still contributes a clean, identifiable note rather than disappearing entirely.

To build May Day, stir the bitters, simple syrup, Aperol, lemon juice, and gin together with ice briefly to combine and chill, then strain into a chilled coupe glass and top gently with the champagne to preserve its bubbles. Serve immediately so the drink stays lively and effervescent. This cocktail’s bright, tart, slightly bitter profile pairs well with fresh berries, a lemon tart, goat cheese, a cucumber salad, or shrimp cocktail, making it a natural fit for a spring brunch or a light afternoon gathering. Its lower alcohol content by volume relative to a full spirit forward cocktail also makes it a good option for guests pacing themselves across a longer event.

As with any sparkling cocktail, May Day is best enjoyed freshly made rather than left to go flat. It is intended for guests 21 and older, and its easy drinking nature makes moderation especially worth keeping in mind.