You’ll need to begin this recipe 2 days ahead.

Ingredients

10 ml dry vermouth, infused with lemongrass and kaffir lime (see note)

45 ml Grey Goose vodka

5 ml kaffir lime syrup (see note)

25 ml apple juice

5 ml lime juice

To serve: very thinly sliced kaffir lime leaves

Method

Main

1.Place some ice in a cocktail shaker, then add infused vermouth. Strain vermouth and discard, reserving ice. Add vodka, syrup and combined juices and shake vigorously until icy cold (about 10 seconds). Strain into a chilled cocktail glass and serve garnished with kaffir lime leaves.

To make infused dry vermouth, add 1 stalk of lemongrass and 6 bruised kaffir lime leaves to 1 bottle of dry vermouth. Stand for 2 days before using. To make kaffir lime syrup, bring 100gm of caster sugar and 100ml of water to the simmer, stirring until sugar dissolves, then cool and blend with 5-6 kaffir lime leaves, strain and refrigerate until required.
Notes

Byron Woolfrey

Profile Tetsuya Wakuda

Styling by Geraldine Muñoz

Ingredients

Method

Main

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