The aromatic gin and lemongrass cocktail, from Alex Straus of LA's E.P. & L.P., is a savory drink meant to complement the restaurant's spicier dishes.
Yield: makes one cocktail
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
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.