At Chef’s Special Cocktail Bar in Chicago, the Lemongrass Gimlet has been a favorite since day one. “I wanted the cocktail menu to balance out the big flavors of the American Chinese food we serve,” says partner and beverage director Chase Bracamontes. “The concept of Chef’s Special is founded in nostalgia, so I wanted to have some familiarity across the cocktails while simultaneously making it something you haven’t had before. I’ve always loved lemongrass, and I knew it would offer a complementary contrast in a Gimlet because it’s tropical, tart, and botanical.”
Make a lemongrass syrup by chopping three stalks of lemongrass into one-inch pieces and pounding them so the threads split. Add the lemongrass to a medium saucepan with 2 cups of white sugar, 2 1/2 cups of water, and one lime leaf (optional), and bring to a boil, whisking to dissolve the sugar. Let the syrup cool, then strain and bottle for use within 4 weeks. Bracamontes also adds five drops of chlorophyll (available at health food stores) to the cooled syrup for a bright green color, but this is optional. To mix the drink, add 1 oz. of London dry gin, 1/2 oz. of shochu or soju (25-30 percent ABV), 1/2 oz. of Salers Aperitif, 3/4 oz. of fresh lime juice, 3/4 oz. of the lemongrass syrup, 2 dashes of orange bitters, and 1 slice of fresh jalapeño to a shaker filled with ice. Shake well and double strain into a chilled coupe.
Make a lemongrass syrup by chopping three stalks of lemongrass into one-inch pieces and pounding them so the threads split. Add the lemongrass to a medium saucepan with 2 cups of white sugar, 2 1/2 cups of water, and one lime leaf (optional), and bring to a boil, whisking to dissolve the sugar. Let the syrup cool, then strain and bottle for use within 4 weeks. Bracamontes also adds five drops of chlorophyll (available at health food stores) to the cooled syrup for a bright green color, but this is optional. To mix the drink, add 1 oz. of London dry gin, 1/2 oz. of shochu or soju (25-30 percent ABV), 1/2 oz. of Salers Aperitif, 3/4 oz. of fresh lime juice, 3/4 oz. of the lemongrass syrup, 2 dashes of orange bitters, and 1 slice of fresh jalapeño to a shaker filled with ice. Shake well and double strain into a chilled coupe.