New Cocktail Recipe: # 89

January 29, 2013


I was dreaming of summer yesterday. Despite the wintry mix and continued cold, I was drifting off to the months of cook-outs and outdoor drinking. When it comes to cooking, there may not be a good substitute for summer produce in January, but this seared skirt steak with baked black beans and quick pickled cucumbers certainly hit the seasonal nail on the head. But it’s this lemongrass, ginger, and brown sugar simple syrup that was really screaming summer, and the #89 is now officially my  favorite cocktail of Summer 2013.

Bold statement, huh? Yeah I know it’s not even February but try this sucker and then let me know what you think. It’s so damn good! As for the name? Well, nothing summarizes my love for summer cookouts more than our weekends in Sea Cliff and there’s no shortage of good drinking at 89…

# 89:

3 oz bourbon (I used Jefferson’s)

2 oz lemongrass, ginger, and brown sugar syrup (recipe below)

1 oz fresh lemon juice

sliced lemons and ginger for garnish

In a quality whiskey glass, mix all of the ingredients together and top with ice. Garnish with the sliced ginger and a lemon wedge and then drink a million of these.

Lemongrass, Ginger, and Brown Sugar Syrup:

2 cups water

1 cup brown sugar

3 lemongrass stalks

1 medium “knob” of ginger

With the back of your knife, “smack” the lemongrass stalks to help release flavor and oil. Slice them into large chunks. Slice the ginger knob into thin slices. Bring all four ingredients to a boil and let simmer for 20 minutes on med/low heat. Remove from heat and let sit for an hour. Strain and keep refrigerated until use. This syrup could be used for so much. Over Ice Cream or in Seltzer if you aren’t drinking. Otherwise, it will work with so many types of liquor. Experiment and enjoy!


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