Monday, May 28, 2007

Mrs. Yi's Stupendous Summer Cocktail

From their website, I don't see where even Stirrings has a lemongrass syrup on the market yet, but it's a good bet they soon will. Lemongrass syrup is at the cutting edge of modern day mixology, and for now it seems (correct me if I'm wrong) the only way to get it is to make it yourself. Along with the growing popularity of Hendrick's Gin, lemongrass syrup works beautifully with drinks where mint and/or cucumbers are part of the formula. Bring them all together with a quarter of a lime and plenty of cracked ice, and you're ready to make Mrs. Yi's stupendous summer cocktail.
First the lemongrass syrup:
Mrs. Yi made it by mincing two stalks of lemon grass and placing them in a saucepan with two cups of water and a cup of sugar. After bringing the mixture to a boil with an occasional stir, she reduced the heat and let it all simmer, partially covered, for about 15 minutes. Such a syrup should keep in the refrigerator for at least a week.
And now for the drink:
Mrs. Yi's Summer Cocktail
4 ounces Hendrick's Gin
12 mint leaves
1/2 small pickling cucumber or 1/4 English cucumber
1 ounce lemongrass syrup
wedge of 1/4 lime cut lengthwise
Cracked ice for both shaker and glass
Muddle together the cucumber and mint leaves with a mortar and pestle. Fill a rocks glass, rounded wine glass, or goblet with cracked ice. Place the muddled cucumber and mint in a cocktail shaker with the gin, lemongrass syrup, and more cracked ice. Shake well and strain into ice filled glass. Squeeze lime quarter over top, and drop into glass. Give a quick stir, and VOILA!