Honkey Tonk Women
Saved by 1 Person
About this Cocktail

I’ve been playing around with a bottle of Sesame-Lemongrass-Infused Gin I made and pairing it with more savory minded flavors, such as basil, eucalyptus, and rosebuds. The results have been incredibly delicious.

Ingredients:
  • 1.5 oz Sesame-Lemongrass-Infused Dry Gin
  • 0.75 oz Fresh Grapefruit Juice
  • 0.5 oz Fresh Lime Juice
  • 0.5 oz Cocchi Vermouth Amaro
  • 4 drops Rosebud tincture
  • 2 drops Eucalyptus tincture
  • 2 dashes The Bitter Truth Grapefruit Bitters
  • 0.25 oz Pear-Ginger Syrup
  • 3 Basil leaves
Preparation:

Muddle basil leaves in a shaker tin with grapefruit and lime juice. Add all ingredients with ice and shake vigorously for 15-20 seconds. Double strain into a chilled coupe glass and garnish with a basil leaf.

* Sesame-Lemongrass-Infused Dry Gin:
Place 2 stalks of finely chopped fresh lemongrass and about 3-4 tablespoons of toasted sesame seeds into a quart canning jar and fill with one full bottle (750ml) of Dry Gin. Let the mixture infuse for no less than 3 days. Strain solids out and replace into Gin bottle. The infusion should last indefinitely at room temperature

* Rosebud Tincture:
Put 1 ounces Dried Rosebuds into a canning jar with 4.5 ounces of Everclear. Let sit for 3 days then add 4.5 ounces of water. It should keep indefinitely.

* Eucalyptus Tincture:
Put 1 oz Dried Eucalyptus leaves into a canning jar with 4.5 ounces of Everclear. Let sit for 3 days then add 4.5 ounces water. It should keep indefinitely.

* Pear-Ginger Syrup:
Peel and finely chop 4 ounces of Ginger and 3 medium-sized Anjou Pears and put into a saucepan with 12 ounces water and 12 ounces sugar and bring almost to boiling. Reduce heat and stir until all sugar is dissolved. Turn off heat and let ginger and pears steep for at least 20 minutes. Strain out solids into a bottle. The syrup should keep for about 2-3 weeks in the refrigerator.

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