99 Problems But an Herb Ain't One

99 Problems But An Herb Ain't One
99 Problems Cocktail
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.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.

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

Instructions

  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.