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Issue link: https://read.dmtmag.com/i/51774
DRINKS Gin Delights Botanical drinks are just right for the season. EAST MEETS WEST Th is herbal cocktail was created by Patricia Richards, property mixologist for the Wynn Las Vegas hotel. It is served at the hotel's restaurant Wazuzu. 8 to 10 fresh mint leaves ¼ oz. lemongrass-ginger simple syrup (see recipe below) 1 oz. freshly squeezed and strained lemon juice 1 ½ oz. Beefeater 24 Gin ½ oz. Domaine de Canton Ginger Liqueur 1 ½ oz. club soda 1 mint top and 1 fresh slice of ginger root, for garnish ROUGE Here's another gin-based delight from Patricia Richards at the Wynn Las Vegas Hotel. It is served at the hotel's Country Club restaurant. 1 ¾ oz. Oxley Gin ½ oz. Cointreau 1 oz. POM pomegranate juice ½ oz. freshly squeezed and strained lemon juice ⅓ oz. simple syrup (1:1 ratio of sugar to water) Combine above ingredients and shake well with ice. Strain them into a chilled Martini glass and serve. In a mixing glass, lightly muddle the mint with the syrup and lemon juice. Add the other ingredients and fi ll shaker half way full of ice. Shake to chill, combine and add soda. Drop the drink into a tall highball or collins glass and add additional ice as needed. Garnish with mint and the ginger root. For the Home-Made Lemongrass- Ginger Syrup: Makes 92 1-oz. portions (to support those long weeks at the bar) 84 oz. superfi ne sugar 84 oz. water 16 oz. fresh, peeled Chinese yellow ginger 30 oz. fresh lemongrass (approximately two bunches), peeled and fi nely chopped Combine equal parts of water with sugar and stir them to dissolve. Measure no more than 100 oz. of this syrup and place into a Lexan container. Store the remaining syrup in the refrigerator. Combine the above ingredients, stir into a simple syrup and leave it in a Lexan container overnight. Transfer the syrup into pot on the stove to top and simmer it for 15 minutes, and allow it to cool for another 15 minutes. Run the mixture through a strainer to remove the pulp, cool it a bit more and drain it into half-gallon containers. Cover and refrigerate until ready to use, it will last four weeks. 14 | JANUARY/FEBRUARY 2012 CLOVER THYME CLUB Th is herbal quaff comes to us courtesy of Kathy Casey of the Seattle-based Liquid Chef consulting company. She says that house-made raspberry syrup brings this cocktail back to its golden era roots. 1 sprig fresh thyme 2 oz. gin of your choice ¾ oz. fresh lemon juice ½ oz. house-made raspberry syrup (see recipe below) ¾ oz. pasteurized egg white or 1 small organic egg white 1 sprig of fresh thyme, for garnish Bend and drop the thyme into a cocktail shaker. Measure in the gin, lemon juice, raspberry syrup and the egg white. Fill the shaker with ice. Shake vigorously for at least 20 seconds to froth the egg white. Strain into a large Martini glass and garnish with a small piece of thyme. For the House-Made Raspberry Syrup: Makes 2 cups 2 cups fresh raspberries 1 cup water 1 ½ cups sugar Place the ingredients into a blender cup. Secure the lid and process them until smooth. Place the pureed raspberry mixture into a small sauce pan. Bring to a boil over medium high heat, then reduce heat to a simmer. Let simmer for about fi ve minutes. Strain cooked syrup through a fi ne mesh strainer. Let cool and refrigerate for up to two weeks. Call for Recipes! Cheers is looking for innovative and original recipes including tequila. Please specify ingredient quantities (oz., tsp., etc.). Send recipes to Cheers Drinks Department, Jeremy Nedelka, 17 High St., Norwalk, CT 06851, or email jnedelka@m2media360.com. www.cheersonline.com ALEX KARVOUNIS