Not The Soup With Shrimp Recipe

Light bruise leaves

Gently clap or tear 6 fresh makrut lime leaves to release oils. Do not overmuddle to avoid vegetal bitterness.

Place the bruised leaves in a clean jar and pour 12 oz (about 1 1/2 cups) of Tanqueray gin over them. Seal and store in a cool, dark place for 24–48 hours, tasting at 24 hours. The flavor should be bright, citrusy and aromatic without becoming bitter. Strain through a fine-mesh sieve or coffee filter into a clean bottle and discard leaves.

Label and refrigerate the infused gin. Use 2 oz per cocktail.

Prepare aromatics: bruise 1 chopped lemongrass stalk (use the white tender part) by lightly smashing with the back of a knife. Slice about 1/2 oz fresh galangal thinly.

In a small saucepan combine 4 oz white verjus and the prepared lemongrass and galangal. Warm gently over low heat for 5–8 minutes—don’t boil—just enough to coax flavors into the verjus.

Remove from heat and let steep for 10–15 minutes. Taste; if too intense, add up to 1 tablespoon water to soften. Strain through a fine-mesh sieve or coffee filter into a small bottle. Chill. This yields ~6 oz; use 3/4 oz per cocktail and store remainder refrigerated for up to 5 days.

Chill: Place a coupe or martini glass in the freezer or fill with ice water to chill while you prepare the drink.

Fill a cocktail shaker with ice (about 1 cup).

Add to the shaker: 2 oz makrut leaf–infused Tanqueray gin, 0.75 oz Cap Corse Vermouth Blanc, 0.75 oz lemongrass + galangal verjus, 0.5 oz fresh lime juice, and 0.25 oz simple syrup (optional, use if you prefer slightly rounder sweetness). Add 1 dash bitters if using.

Shake vigorously for 12–15 seconds until well chilled and slightly diluted. This is a shaken, bright, aromatic cocktail rather than a stirred spirit-forward drink.

Discard ice/water from the chilled glass. Double-strain the cocktail into the chilled coupe or martini glass to remove fine ice shards and any solids.

Garnish: Express the oils of one makrut lime leaf over the drink by holding it near the surface and giving it a quick clap or squeeze, then lay it on the surface. Add a lemongrass stalk or a lime wheel/twist alongside for aroma.

Serve immediately.