Rotating Seasonal Recipe

Name: Indacos Rotating Seasonal Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 2 oz gin (or vodka, depending on season); 0.75 oz fresh citrus juice (see seasonal options below); 0.5 oz seasonal syrup (see seasonal options below); 0.25 oz aperitif (dry vermouth or elderflower liqueur, seasonal choice); 0.75 oz spring - fresh lemon juice; 0.5 oz spring - simple syrup infused with mint (1:1 syrup + handful mint); 0.75 oz summer - fresh lime juice; 0.5 oz summer - strawberry or basil syrup; 0.75 oz autumn - fresh blood orange or orange juice; 0.5 oz autumn - spiced maple syrup (maple + pinch cinnamon + clove); 0.75 oz winter - fresh grapefruit or tangerine juice; 0.5 oz winter - honey-ginger syrup (honey + grated ginger, 1:1 with water); 1 to taste fresh herb sprig (mint/basil/thyme) or citrus twist; 2 dashes bitters (optional, e.g., orange or aromatic); 1 cup ice

Inspired by Indaco

Time10m

Serves1

Make Rotating Seasonal Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cocktail Base

2 oz gin (or vodka, depending on season)

3/4 oz fresh citrus juice (see seasonal options below)

1/2 oz seasonal syrup (see seasonal options below)

1/4 oz aperitif (dry vermouth or elderflower liqueur, seasonal choice)

Seasonal Options & Syrups (pick one set)

3/4 oz spring - fresh lemon juice

1/2 oz spring - simple syrup infused with mint (1:1 syrup + handful mint)

3/4 oz summer - fresh lime juice

1/2 oz summer - strawberry or basil syrup

3/4 oz autumn - fresh blood orange or orange juice

1/2 oz autumn - spiced maple syrup (maple + pinch cinnamon + clove)

3/4 oz winter - fresh grapefruit or tangerine juice

1/2 oz winter - honey-ginger syrup (honey + grated ginger, 1:1 with water)

Garnish & Finishing

1 to taste fresh herb sprig (mint/basil/thyme) or citrus twist

2 dashes bitters (optional, e.g., orange or aromatic)

1 cup ice

Method

Cocktail Base

Prepare glass

If serving chilled, place a coupe or rocks glass in the freezer 5–10 minutes before making the cocktail. If serving on the rocks, fill the chosen glass with fresh ice and set aside.

Measure spirits and modifiers

Add 2 oz gin (or vodka for a cleaner base) to a mixing tin or shaker. Add 0.25 oz aperitif (dry vermouth for a brighter, drier profile; elderflower liqueur for floral sweetness).

Seasonal Options & Syrups

Select seasonal juice and syrup

Choose one seasonal juice and matching syrup from the Seasonal Options list: spring (lemon + mint syrup), summer (lime + strawberry or basil syrup), autumn (blood orange + spiced maple), or winter (grapefruit/tangerine + honey-ginger). Measure 0.75 oz fresh citrus/fruit juice and 0.5 oz corresponding syrup and add both to the shaker with the spirits.

If making syrup fresh (quick guide)

For mint or basil syrup: heat 1 cup sugar + 1 cup water until sugar dissolves, remove from heat, add a handful of fresh herbs, steep 15 minutes, strain. For spiced maple: warm 1 part maple syrup with a pinch of cinnamon and clove; cool. For honey-ginger: mix 1 part honey with 1 part warm water and stir in 1–2 tsp grated ginger; strain after 10 minutes. Use these syrups chilled — the recipe calls for 0.5 oz.

Shake & Finish

Dry or wet shake (if using egg white)

If you prefer a frothy finish and want to use an egg white (optional, not listed in ingredients), do a dry shake first (no ice) for 15 seconds, then add ice and shake again. If not using egg white, proceed directly with ice.

Fill the shaker with ice (about 4–6 large cubes). Seal and shake vigorously for 10–15 seconds until well chilled (or 15–20 seconds for a foamy texture if egg white used).

Strain into the chilled coupe for a neat cocktail or into the ice-filled rocks glass if serving on the rocks.

Add 2 dashes of bitters on top if using; gently stir once in a rocks glass to combine.

Garnish with an appropriate seasonal touch: a mint sprig in spring, a basil leaf or strawberry slice in summer, a thin blood orange wheel or cinnamon stick in autumn, or a grapefruit twist and candied ginger in winter. Serve immediately.