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This signature drink combines Tanqueray, smoky Aperol and lemongrass.
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Ingredients
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Cocktail
Garnish & Finish
Lemongrass Syrup (if making homemade)
Method
Lemongrass Syrup (prepare ahead)
- 1
Make syrup
If you don't have lemongrass syrup ready, combine 1 cup water and 1 cup sugar in a small saucepan and bring to a simmer. Add 2 chopped lemongrass stalks (bruise or smash them first to release oils). Simmer gently for 5 minutes, remove from heat, cover and steep 20–30 minutes. Strain out solids, cool and refrigerate. Yields about 1 cup (use 0.5 oz per cocktail).
Cocktail Assembly
- 2
- 3
Mix drink
In a cocktail shaker, add 1.5 oz Tanqueray, 0.5 oz Aperol, 0.5 oz lemongrass syrup, 0.5 oz fresh lime juice, 0.25 oz dry vermouth, 2 dashes aromatic bitters and a very small pinch (about 1/8 tsp) of smoked salt from the pantry (reserve additional smoked salt for rim). Fill the shaker 2/3 with ice.
- 4
Shake
Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted. The shake chills, dilutes and integrates the smoky and herbal flavors.
- 5
Fine strain & serve
Double-strain the cocktail into the chilled, salted-rim glass to remove ice shards. Express the aroma of a bruised lemongrass stalk over the drink by holding the stalk about 2–3 inches above the surface and giving it a quick clap or bend to release oils; drop the stalk into the glass or rest it across the rim.
- 6
Garnish
Optionally float a thin grapefruit or lime wheel on the surface for color and a citrus accent. Serve immediately.