Blg Recipe

Cocktail

1. 1

   Prepare ginger syrup (if you don't have it ready)

   Combine 1 cup (240 ml) water and 1 cup (200 g) granulated sugar in a small saucepan. Add a 2–3-inch piece of fresh ginger, peeled and thinly sliced. Bring to a simmer over medium heat, stirring until sugar dissolves. Lower heat and simmer gently 5–10 minutes to infuse. Remove from heat, let cool to room temperature, then strain out ginger. Store in the refrigerator up to 2 weeks. This yields about 1 cup (240 ml) of ginger syrup; use 0.5 oz for a single cocktail.

2. 2

   Muddle mint

   Place 6 fresh mint leaves in the bottom of a cocktail shaker (or mixing glass). Add the lemon juice and ginger syrup on top of the leaves. Gently press and twist the leaves with a muddler or the back of a spoon 4–6 times—enough to release aromatic oils but not shred the mint to bits.

3. 3

   Build and chill

   Add 2 oz whiskey and 0.75 oz dry vermouth to the shaker. Add a dash of bitters if using. Fill the shaker with ice (enough to nearly fill).

4. 4

   Shake

   Secure the shaker and shake vigorously for 12–15 seconds until well chilled and slightly diluted (the shaker should feel very cold).

5. 5

   Double-strain and serve

   Fine-strain the cocktail into a chilled coupe or rocks glass over fresh ice (for on-the-rocks) or straight up (no ice) using a fine-mesh strainer to catch mint bits. If serving on the rocks, fill the glass with one large ice cube or several medium cubes before straining.

6. 6

   Garnish and finish

   Express the oils of a lemon twist over the drink and rim, then drop the twist in. Slap a mint sprig between your palms to release aroma and rest it on the surface as a garnish. Serve immediately.

7. 7

   Notes: Adjust ginger syrup from 0.25–0.75 oz to taste for more or less spice/sweetness. If you prefer a drier drink, reduce vermouth to 0.5 oz. Estimated dilution from shaking should integrate the lemon and ginger for a balanced, slightly spicy, mint-forward whiskey cocktail.