Elaichi Bouquet
- 2 oz gin
- .75 oz fresh lemon juice
- .5 oz fresh blood orange juice
- 1.5 tsp rose syrup*
- 1.5 tsp cardamom simple syrup, or a little extra, to taste**
- 1 egg white
- cardamom bitters***
in a cocktail shaker without ice, combine gin, citrus juices, syrups, and egg white. dry shake vigorously for 15 seconds. add ice. shake again, 10 seconds or so, and strain into a chilled martini glass. the result will be a silky texture and foamy top.
top with a few drops of bitters.
serves 1
*to make rose syrup, reduce a mix of 3:1:4 water, rosewater, and sugar until syrupy. allow to cool before using.
**to make cardamom simple syrup, combine 1/2 cup of water, with handful of crushed cardamom pods, and bring to a gentle boil. add 1 cup sugar, swirling to dissolve. once sugar is completely incorporated, remove from heat, and strain carefully to remove cardamom sediment, and allow to thicken and cool.
***peychaud bitters may be substituted for cardamom bitters here.
Cider Punch
- 2 oz gin (i like an herbal/botanical-heavy gin for this)
- .75 oz fresh lemon juice
- 3 oz apple cider
- splash ginger liqueur (like canton)
- ginger beer, to taste
- fresh cranberries, for garnish
in a cocktail shaker with ice, combine gin, cider, ginger liqueur, and lemon juice. shake and strain into a highball glass, over ice, top an ounce or two of ginger beer, to taste. stir gently and garnish with a handful of fresh cranberries. this is also delicious with fresh rosemary or lemon thyme, which can be muddled, or added as a garnish at the end.
note: for a sweeter punch, add a teaspoon of maple syrup.
serves 1*
*to serve a crowd, this can be made ahead in higher volume - but hold the ice and ginger beer; just wait to add until you're ready to serve.
for a sparkling version, top with an ounce of seltzer.
Lavender-Sage Lemonade
- 2 oz gin (i like an herbal/botanical-heavy gin for this)
- 1.5 oz fresh lemon juice
- .5 oz lavender simple syrup*
- .5 oz sage and juniper syrup**
in a cocktail shaker with ice, combine gin, lemon juice, and syrups. shake vigorously and strain into a highball glass, over ice.
garnish with a sprig of fresh sage.
serves 1
*for lavender simple syrup, combine 2 teaspoons dried lavender with 1 cup sugar and 1 cup water. bring to a boil, reduce heat, and allow to simmer until liquid thickens and starts to look a little golden. remove from heat, cool, and remove lavender debris.
**for juniper-sage infused simple syrup, add a small bunch of crushed sage leaves and 2 tablespoons juniper berries to 1/2 cup water. bring to a boil; add 1 cup sugar and swirl to dissolve. remove from heat and allow to cool; strain.
SJK's Green Giant
- 2 oz gin
- .5 oz sweet vermouth
- .5 oz simple syrup
- .75 oz fresh lemon juice
- 5-6 sugar snap peas, broken into pieces
- fresh tarragon (15-20 leaves)
muddle sugar snap peas, tarragon, simple syrup, and lemon juice in the bottom of a cocktail shaker. add ice, sweet vermouth and gin. shake vigorously, & strain into a highball glass with ice. garnish with fresh tarragon and a sugar snap pea, split.
serves 1
a take on an old classic.
inspired by a classic cocktail, the sjk version uses sweet vermouth, instead of dry, and relies on extra herb and veg to intensify that fresh spring flavor.
The Elder Rose
- 2 oz gin (i like an floral, botanical-heavy gin for this)
- .75 oz elderflower liqueur
- .75 oz fresh lemon juice
- splash of ginger liqueur
- 1 tsp rose syrup*
- fresh gooseberries, for garnish
in a cocktail shaker with ice, combine gin, elderflower liqueur, ginger liqueur, rose syrup, and lemon juice. shake vigorously, and strain into a chilled martini glass.
garnish with a few fresh gooseberries.
serves 1