Monday, January 3, 2011

Ginger-Lemongrass Cocktail

I haven't posted in a while, and while I'd love to blame the Holidays, the reality is, it's hard to come up with more new recipes. However, a few weeks ago I had a vision: a gingery, lemongrassy cocktail. I get these visions about food once in a while, and usually I am able to recreate it fairly closely to how my brain's taste buds envisioned it. However, this one stumped me. Maybe it is because, while I enjoy cocktails immensely, I do not make them very often, having a husband who is an excellent mixologist. Maybe I was just unlucky this time. Anyway, after many, many revisions (Keja posted an early one a few weeks ago) and consultations with Bartender Dave, my sister, and Adam from the Boston Shaker, I came up with the following:

A few days prior to mixing the drink, add a 1/4 cup or so chopped ginger and 1 stalk lemongrass to 2 cups vodka. Gently mix it a few times over a few days.

Ginger-Lemongrass Cocktail

makes 2 drinks

In a shaker add ice and the following:

8 TBSP ginger-lemongrass vodka
1 TBSP cointreau

Stir or shake until bitterly cold and pour into 2 cocktail glasses. Garnish with a cherry.

Over the holidays I had the good fortune to be introduced to Canton, a gingery, ginseng-y liquer. I have some on order, and am going to try soaking lemongrass in that. Stay tuned.