In the garden of gin and vermouth: Let Filament's Push It tiptoe through your two lips.

In the garden of gin and vermouth: Let Filament's Push It tiptoe through your two lips.

Marc Ramirez

COCKTAIL OF THE WEEK: Push It (Filament)

You may have heard of Filament, and by that I don't mean the little thin fibers found in certain organic structures. No, this would be the new, industrial chic restaurant from FT-33 chef/owner Matt McCallister in Deep Ellum that's garnered wide acclaim, including a four-star review from The Dallas Morning News' own Leslie Brenner.

The cuisine is mostly great, but of course you need something to pair with that Appalachian fried chicken thigh. Lucky for you, the cocktails at Filament are well conceived and solid across the board. For me, this festive refresher from beverage program manager Seth Brammer is the star of the bunch.

NAME: Push It

KEY CHARACTERISTIC: Flowers

WHAT'S IN IT: Gin, Cocchi Rosa, citrus, pink peppercorn, sea salt

WHY IT WORKS: Cocchi Rosa, the lush and rosy vermouth variation from the fine folks at Cocchi, is one of the best things you'll ever put in your mouth. Flowery and fruity with the slightest hint of bitter, it's a sensational sipper on its own; go get yourself a bottle right this minute. I'll wait.

Okay, so: In Filament's Push It, the Cocchi Rosa is subtly supported by gin's botanical notes with a splash of lemon to round it out. Served in a Collins glass with floating peppercorns and a rim of fine sea salt, it's playful and spontaneous, and while it's beautiful to look at, those little pink globules are more than decorative, adding a floral pop of their own. The drink is served with a straw but I enjoy it most from the glass, where the random salt-and-pepper mix unleashes a tango on your tongue. Basically, if Tom Collins and sangria had a little rendezvous in the garden, this is what would happen. Enjoy.

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