Marzi's Summer Gimlet
This recipe uses the tangy brightness of Yuzu and the sweet floral notes of Jasmine tea to liven up a traditional Gimlet. Warning, this tasty cocktail is incredibly easy to drink.
Yield: 1 cocktail
Cost: $15
Equipment
- 1 Cocktail shaker
- 1 Bar Strainer
- 1 Small Saucepan
- 1 teapot with infuser
Materials
- 2 ounces Jasmine tea infused Gin
- 1/2 ounce Yuzu Juice fresh if available
- 1/2 ounce lime juice fresh squeezed
- 1 ounce Jasmine Lemongrass syrup
- lemongrass stalk trimmed and cut into pieces for garnish
Jasmine Tea Infused Gin
- 750 ml Gin
- 3 tablespoons jasmine tea leaves or pearls
Jasmine Lemongrass Syrup
- 1 stalk lemongrass cleaned, crushed and coarsely chopped
- 1 teaspoon mandarin orange zest
- 2 drops orange flower water
- 1 1/4 cup water
- 1 cup sugar
- 1 tablespoon jasmine tea leaves or pearls
Instructions
- Combine all ingredients with ice in a cocktail shaker or jar with a lid.
- Shake well and strain into a chilled cocktail glass.
- Garnish with fresh lemongrass or a lime wedge. (Photo by Julian Landa)
Jasmine Tea infused Gin
- Pour gin into glass or other non-reactive pitcher.
- Add tea leaves and steep for 30 minutes or by taste.
- Strain well through multiple layers of cheese cloth or coffee filter. Discard tea leaves.
- Return to original bottle, decanter or sealable jar. If not used within a few days, store in refrigerator up to 6 weeks.
Jasmine Lemongrass Syrup
- Wash and strip lemongrass. Crush stalk with a mallet or back of other utensil. Cut coarsely.
- Place lemongrass water and mandarin orange zest in a small saucepan. Bring to a boil and turn down to a simmer. Allow to simmer for 5 minutes.
- Stir in sugar and simmer until clear, light syrup begins to form.
- Stir in orange flower water and tea leaves. Immediately remove from heat and set aside to steep.
- When cool, strain well and discard solids. Store unused portion, well covered in the refrigerator.