99 Problems But an Herb Ain’t One

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.

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99 Problems But an Herb Ain’t One 99 Problems But an Herb Ain’t One
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 12 oz. gin, preferably Rutte
  • 34 oz. fresh lemon juice
  • 34 oz. lemongrass-ginger syrup
  • 12 oz. Imbue Bittersweet vermouth
  • Lemon twist, for garnish


  1. To make the syrup, combine sugar, kaffir ime leaves, lemongrass, ginger, and 12 cup water in a small saucepan over medium-high; cook until sugar has dissolved, about 3 minutes. Let sit for 2 hours, then strain.
  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.