The Story Behind The Always the Sun

Oklahoma City’s Barkeep Supply is a cocktail enthusiast’s dream. Customers can peruse a medley of glassware and bitters, attend a cocktail class taught by local bartenders, or enjoy owner Julia McLish’s creative liquid inventions at its four-seat bar, all conveniently housed under one roof.

The Always the Sun cocktail, a popular item on Barkeep’s menu, inoculates winter-weary guests with a dose of vitamin C, perfect for the dregs of winter. The cocktail’s gin base is complemented by the addition of lemon curd, which gives a creamy texture and tart profile. The absinthe rinse and touch of banana liqueur add an unexpected complexity. For the lemon curd, McLish uses Bonne Maman, a brand found nationwide at grocery stores.

McLish touts the Always the Sun’s wide appeal for its success: “This is a cocktail anyone can enjoy, whether they are just starting to get into cocktails or they are a more seasoned drinker.”


  • 1 ½ ounces gin
  • ¼ ounce banana liqueur, such as Giffard Banane du Brésil
  • 1 bar spoon lemon curd, such as Bonne Maman
  • ¼ ounce vanilla simple syrup
  • ½ ounce lemon juice
  • Absinthe for glass rinse


  1. Rinse a Nick and Nora glass with absinthe. Set aside.
  2. In a metal shaker, combine the remaining ingredients and shake well with ice.
  3. Strain the liquid into the rinsed glass and garnish with an edible flower.

Recipe Rating

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The Always the Sun Recipe