Imagine you’re sitting at a bar top. A novel concept these days, we know, but remember that? Now picture one that would transport you back in time, with pre-Prohibition-era vibes that would make Gatsby blush, Art Deco-inspired decor and bartenders that have mastered the art of the classic cocktail.

Galloway’s Cocktail Bar is this place in the Fairhaven District in Bellingham, Washington, with a staff skilled in the Manhattan, Sazerac and Old Fashioned. But what makes Galloway’s stand out is the daily special.

Each bartender who works at Galloway’s is required to craft cocktails for the daily special, highlighting house-made ingredients like syrups, infusions and tinctures.

“The daily special gives our patrons a chance to try a high-end specialty drink, but without the higher price,” says Allison Sutherland, general manager of Galloway’s. “We get many patrons that just want the bartender to ‘make them something yummy’ and this keeps our ideas fresh and continually evolving, so that these requests can be easily accommodated, instead of having to rack our brains to make something up on the spot.”

Though you might be daydreaming of what a bartender at Galloway’s would whip up for you if you were sitting at that bar top — and you will be again soon, even sooner as they launch cocktail kits — Sutherland lent us this daily special for you to savory in the meantime.

Out of the Whirl

Makes 1 cocktail

1 1/2 ounces citrus-infused gin*
1/2 ounce Giffard passion fruit liqueur
1/2 ounce house-made grapefruit cordial**
1/2 ounce lemon juice
1 dash Angostura bitters
1 egg white

Put all ingredients in a shaker, add ice and shake. Strain into a coupe and enjoy.

*To make the citrus-infused gin, cut 3 lemons and 2 oranges into bite-size pieces and submerge in 1 liter of gin. Cover and allow to sit at room temperature for about one week. Taste as you go but the citrus flavor should be bright and the color a lemony yellow.

**For the grapefruit cordial, peel the skin off 3 grapefruits with a vegetable peeler to remove the zest from the fruit. Place all those peels in a container and squeeze the grapefruit juices into another bowl. Once you have the juice, measure the volume of it and then measure an equal amount of sugar and pour it into the juice. Use a hand blender to mix well. After the sugar and juice is mixed, pour it over the peels and let sit for at least one day. Strain the peels and use.