Bartender Ryan Souza crafts The Daytripper.

CHOP
211 Washington Street
Providence, RI

CHOP is situated in the heart of downtown at the iconic Providence Public Library. CHOP stands for the Culinary Hub of Providence, a venue where food, culture and community come together in celebration. Its menu showcases global flavors infused with local passion and is inspired by the talented students of the Genesis Center. For more than 40 years, the Genesis Center has helped tens of thousands improve their English, gain employment and achieve economic independence. Its Culinary Arts program was the Genesis Center’s first job training program and, for three decades, it has been transforming aspiring chefs into industry professionals. CHOP’s culinary team, assisted by chefs from its Chef Training program, serves up memorable meals that draw from a world of experience and creativity. With food comes cocktails—and each offers an expressive flavor experience.

Bartender: Ryan Souza, Front of House Mentor

Cocktail: The Daytripper

Ingredients:
» 1 egg white
» .75 oz. lemon juice
» 1 oz. tropical trail mix (a house-made orgeat that includes almonds, coconut, macadamia nut, caramelized sugar, pineapple, mango, banana and papaya)
» 2 oz. Citadelle Gin
» Cacao nib-infused Angostura bitters
» Garnish: orange twist

The Daytripper

Method: Prepare a coupe glass by adding ice to chill. In a shaker tin, add all ingredients in order. Remove the coil from a Hawthorne strainer and dry shake the cocktail. Add ice to the shaker tin and shake. Remove ice from the coupe glass and double strain the cocktail into the glass. Add five drops of cacao nib-infused Angostura bitters to the surface of the cocktail. Drag each drop with a pick or straw. Garnish with an orange twist, slitted to sit on the edge of the glass.

“The Daytripper is based on a classic cocktail called the Army & Navy. It’s a bright, refreshing cocktail and I wanted to add more layers of flavor for additional complexity. I like taking a classic ingredient—orgeat, for example—and adding a twist to it. Classic orgeat is essentially an almond syrup, but I wanted to make one based on the flavors of a tropical trail mix,” said Sophie Szych, Front of House Manager/Instructor. “Layering flavors within a syrup or tincture is a great way to add complexity while keeping the build simple. The tropical fruitiness of the orgeat works really well with the gin. We use Citadelle, a beautiful citrus-forward French gin, and the addition of egg white adds a creaminess.”