Nosh Cocktail Recipe
Make Nosh Cocktail Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish
Honey syrup (makes ~3/4 cup)
Method
Honey syrup (prep)
Combine honey and hot water in a jar or small saucepan and stir until honey is fully dissolved. Let cool to room temperature, then refrigerate. Use 0.5 fl oz per cocktail; leftover syrup keeps 2 weeks refrigerated.
Cocktail assembly
Chill glass
Place a coupe or chilled rocks glass in the freezer, or fill it with ice water while you prepare the drink.
Measure and combine
Add 2 fl oz gin, 0.5 fl oz dry vermouth, 0.5 fl oz fresh lemon juice, 0.5 fl oz honey syrup, 2 dashes orange bitters, and 0.25 tsp saline (or a small pinch of fine salt) into a cocktail shaker.
Add ice and shake
Fill the shaker with ice (about 1 cup), seal, and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well chilled. The honey syrup and citrus should be fully integrated and slightly aerated.
Strain
Discard ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe or rocks glass using a Hawthorne strainer and a fine mesh strainer to remove small ice chips and any foam.
Garnish and finish
Express a lemon twist over the cocktail by holding the twist over the glass and giving it a quick squeeze to release oils, then rub the peel on the rim and drop it into the drink. If using, very lightly sprinkle toasted sesame seeds on top for a subtle nutty aroma (use sparingly). Serve immediately.