Greenhouse Gimlet Recipe

Trim the lemongrass stalks, remove tough outer layers, and bruise the inner stalks by pounding lightly with the back of a knife to release oils.

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Add the bruised lemongrass stalks.

Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Simmer 8–10 minutes to infuse. Turn off heat and let steep 20 minutes for stronger flavor.

Remove lemongrass, strain syrup through a fine mesh sieve, cool to room temperature and refrigerate. Yields about 1 cup lemongrass syrup.

Prepare kiwi purée: Peel 1 medium ripe kiwi and place in a blender or mini food processor. Purée until smooth. Strain through a fine sieve if you want a silkier texture (optional). Measure 1 oz.

Chill a coupe or martini glass in the freezer or fill it with ice water while you prepare the drink.

In a cocktail shaker add the Warfield Vodka (2 oz), kiwi purée (1 oz), fresh lime juice (0.75 oz), fresh lemon juice (0.25 oz), elderflower liqueur (0.5 oz), and simple syrup (0.5 oz).

Add 4 ice cubes to the shaker and shake vigorously for 12–15 seconds until well chilled.

Double strain the mixture into the chilled coupe or martini glass to remove ice shards and any kiwi solids.

In a separate dry (no ice) shaker combine 1/2 egg white (or 0.5 oz aquafaba), elderflower liqueur (0.25 oz) and lemongrass syrup (0.25 oz).

Dry shake (no ice) vigorously for 20–30 seconds to build a stable foam.

Add 2 ice cubes to the shaker and shake hard for another 10–12 seconds to chill and further stabilize the foam.

Carefully spoon or gently pour the foam over the strained cocktail so it sits on top as an airy cap.

Garnish the foam with a thin kiwi slice or wheel rested on the glass edge and a small lemongrass ribbon or single stalk standing in the drink.

Optionally place a micro mint sprig or an edible flower on the foam for color contrast.

Serve immediately. Encourage guests to enjoy the aroma of lemongrass and elderflower before sipping.