Golden Lotus Chardonnay Recipe

Make honey-ginger syrup

Combine honey, sliced ginger, and water in a small saucepan. Add one bruised lemongrass stalk. Bring to a gentle simmer over medium-low heat, stirring until honey dissolves. Simmer 5 minutes to infuse ginger and lemongrass. Remove from heat, cover, and let steep 15–20 minutes. Strain out ginger and lemongrass. Chill syrup before using. Yields about 6 ounces; use 0.75 oz per cocktail and refrigerate remainder up to 10 days.

Prepare lemongrass (if infusing vodka)

If you don't have pre-made lemongrass vodka, bruise one lemongrass stalk and add to 12 oz of vodka. Let sit at room temperature for 6–12 hours for a light infusion, then strain. For quicker use, muddle a small piece of lemongrass in the shaker to release aroma.

Chill a large wine glass or coupe by filling with ice and setting aside while you mix the cocktail.

Add lemongrass vodka (2 oz), chilled Chardonnay (3 oz), fresh lemon juice (0.75 oz), honey-ginger syrup (0.75 oz), and optional Lillet Blanc (0.25 oz) into a cocktail shaker filled with ice. If using muddled lemongrass instead of infused vodka, add the muddled lemongrass before adding ice.

Shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Discard ice from chilled glass. Double-strain the cocktail into the chilled glass (use a Hawthorne strainer and fine mesh if available) to remove ice shards and any small ginger or lemongrass bits.

Add 1 dash of Angostura bitters on top (optional) for aromatic depth. Gently swirl to integrate.

Garnish with a lemon wheel or a thin lemon twist and a short bruised lemongrass stalk laid across the rim or floated, expressing its oils over the drink before placing.

Serve immediately.