Spring’s First Bloom cocktail

with homemade lemongrass syrup

Experience

09/2024: notre citronnelle du jardin du Weizmann a poussé follement pendant qu’on était absents. J’ai fait du sirop que j’ai stérilisé, et avec ce cocktail incroyable.

Ingredients

• 1 1/2 ounces (45mL) Hendrick’s gin (or another herby type)
• 1/2 ounce (15mL) St-Germain liqueur
• 1/2 ounce (15mL) lemongrass-infused simple syrup
• 3/4 ounce lemon juice (25mL), freshly squeezed
• 1 dash bitters

Recipe

1. Shaker: Hendrick’s gin (45mL), St-Germain (15mL), lemongrass-infused simple syrup (15mL), lemon juice (30mL), lavender bitters into a shaker and vigorously dry-shake (without ice).
2. Add ice and shake again until well-chilled.
3. Double-strain through a fine-mesh strainer into a cocktail glass.
4. For lemongrass-infused simple syrup: 4 cups sugar + 4 cups water, mix. Cut lemongrass into chunks, then blend with water and sugar mix, pulsing. Sit in fridge for 24-48 hours. Strain, boil, store in clean jars.

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adapted from liquor