Snake In The Grass Recipe

1. Trim the lemongrass: remove tough outer layers, cut into 1–2" pieces and bruise them by smashing with the back of a knife to release oils.

2. Combine water and sugar in a small saucepan over medium heat, stirring until the sugar dissolves.

3. Add the bruised lemongrass pieces, bring to a gentle simmer, then reduce heat and simmer for 8–10 minutes to extract flavor.

4. Remove from heat and let steep for another 10 minutes for more intensity, then strain through a fine mesh sieve into a jar. Discard solids. Chill before using. (Yields ~6 oz; keep refrigerated up to 1 week.)

5. Chill glass

If desired, place a coupe or chilled rocks glass in the freezer for a few minutes, or fill it with ice water while you prepare the drink.

6. Fill a cocktail shaker with the cup of ice.

7. Add gin (2 oz), Cointreau (1/2 oz), fresh lemon juice (3/4 oz), and lemongrass syrup (1/2 oz) to the shaker.

8. Dry shake (no ice) for 6–8 seconds if you want a slightly frothier texture, then add ice and shake vigorously for 10–12 seconds until well chilled (or skip dry shake and just shake with ice for 12–15 seconds).

9. Discard ice/water from the chilled glass if used. Double strain the cocktail into the chilled coupe or a rocks glass over fresh ice (or serve straight up). Use a fine mesh strainer to catch any small ice chips or lemongrass bits.

10. Express a lemon twist over the top to release oils, then garnish by laying the twist on the rim or adding a thin bruised lemongrass stalk for an aromatic 'snake in the grass' presentation.

11. Serve immediately.