Grand Teton - Sweetgrass Recipe

Prepare infusion

Rinse the sweetgrass to remove any dirt. Roughly chop or tear the fresh sweetgrass to increase surface area (if using dried, lightly crush). Place sweetgrass in a small saucepan with 1 cup water. Bring to a gentle simmer over medium heat, then reduce heat and simmer very gently for 8–10 minutes to extract aroma and flavor. Remove from heat and let steep for an additional 10 minutes off the heat.

Finish syrup

Strain the infusion through a fine mesh sieve or cheesecloth into a clean container, pressing lightly to extract liquid. Return strained liquid to the saucepan (discard solids). Add 1 cup granulated sugar and the optional lemon zest. Warm gently over low heat, stirring until sugar fully dissolves (do not boil). Once dissolved, remove from heat and cool to room temperature. Taste and adjust sweetness as desired. Transfer syrup to a sealed bottle and refrigerate; it will keep about 2 weeks. Yield: roughly 6–8 oz.

Chill glass

Place a rocks glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Combine ingredients

In a cocktail shaker, add 2 oz bourbon, 0.75 oz sweetgrass syrup, 0.5 oz fresh lemon juice, 0.25 oz dry vermouth, and 2 dashes orange bitters. Add a generous handful of ice (about 1 cup).

Shake

Secure the shaker and shake vigorously for 12–15 seconds until the shaker is very cold and the exterior becomes frosty. This both chills and slightly dilutes the mixture for balance.

Strain and serve

Discard the ice water from the chilled rocks glass (if used). Place a large ice cube in the glass. Double-strain the cocktail into the glass using a Hawthorne strainer and, if available, a fine mesh strainer to catch any small solids or ice shards.

Garnish and aroma

Express a lemon peel over the drink or lay a thin lemon wheel on the ice. Lightly clap or wave a fresh sweetgrass sprig over the glass to release its aromatic oils, and tuck it alongside the ice as garnish. Serve immediately.