It’s St. Patrick’s Day and to get in the mood why not try a sweet and spicy green cocktail that’s got the luck of the Irish written all over it.
Jeremy Browes is the head mixologist and bartender at hot new Toronto supper club Bloke&4th.
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1½ ounces Hendrick's Gin
1 ounce lime juice
1 ounce serrano-chili-infused syrup
¾ ounce pasteurized egg whites
To make it, prepare in advance the serrano-chili-infused syrup by combining 1 cup of sugar with 1 cup of water in a pot on the stove.
Bring to a boil, stirring constantly, and reduce to a simmer.
Meanwhile, take one serrano chili, seeds removed, and heat on low in a frying pan until brown or skinned.
Add the chili to the simple syrup and remove pot from heat.
Let sit for one hour, then strain (you can store the covered syrup in the refrigerator for up to three days).
When ready to make the cocktail, pour all ingredients into a shaker tin filled halfway with crushed ice; shake vigorously for 15 to 20 seconds, until the cocktail has the consistency of milk.
Strain into a chilled martini glass and garnish with cucumber and a slice of serrano chili.