This post was originally posted on Shaker and Spoon.

I infused some gin with fresh lemongrass and pink peppercorn to make a gin sour that highlights the flavors of Thailand. This is also a drink for Sindre Sorhus, a developer who lives in Thailand. I did an interview with him that was pretty well received.

I wasn’t too sure how lychee cordial would go with lemongrass and peppercorn, but the sweetness is pretty up front earlier on the palate while the tartness from lemongrass and spice from peppercorn added the layer later. I liked it a lot.

Recipe

Infusion

8 oz St. George Botanivore Gin
1/2 lemongrass stalk
8-10 pink peppercorns
1.5 days

Ingredients

2 oz infused gin
3/4 oz Shaker & Spoon lemon-lychee cordial
1/2 oz lemon juice
egg white

Garnish

lemon peel, lemongrass, and pink peppercorn

Glassware

stemmed glass

Directions

1. Add all of the ingredients to a cocktail shaker.
2. Dry shake (without ice) vigorously for 10–15 seconds.
3. Fill the shaker with ice cubes and wet shake vigorously for 10–15 more seconds.
4. Double strain the shaker’s contents into a chilled stemmed glass.
5. Garnish!

 

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