99 Problems But an Herb Ain’t One

Serves
makes one cocktail

MATT TAYLOR-GROSS

Gin, lemongrass, ginger, and kaffir lime combine in this savory cocktail from Alex Straus of LA's E.P. & L.P., who created it to complement the restaurant's spicier dishes.

Featured in: 21 Cocktails for our 21st Birthday

Ingredients

For the Lemongrass Ginger Syrup

1 cup sugar
2 kaffir lime leaves
1 stalk lemongrass, smashed and sliced
1 (2-inch) piece of ginger, peeled and thinly sliced

For the Cocktail

1 ¹⁄₂ oz. gin, preferably Rutte
³⁄₄ oz. fresh lemon juice
³⁄₄ oz. lemongrass-ginger syrup
¹⁄₂ oz. Imbue Bittersweet vermouth
Lemon twist, for garnish

Instructions

Step 1

To make the syrup, combine sugar, kaffir ime leaves, lemongrass, ginger, and 1⁄2 cup water in a small saucepan over medium-high; cook until sugar has dissolved, about 3 minutes. Let sit for 2 hours, then strain.

Step 2

To make the cocktail, combine gin, lemon juice, syrup, and vermouth in a cocktail shaker filled with ice; shake vigorously, then strain into a chilled coupe glass and garnish with a lemon twist.

To make the syrup, combine sugar, kaffir ime leaves, lemongrass, ginger, and 1⁄2 cup water in a small saucepan over medium-high; cook until sugar has dissolved, about 3 minutes. Let sit for 2 hours, then strain.
To make the cocktail, combine gin, lemon juice, syrup, and vermouth in a cocktail shaker filled with ice; shake vigorously, then strain into a chilled coupe glass and garnish with a lemon twist.