Emperor’s Garden
Adapted from Wong
- TOTAL TIME
- 20 minutes, plus 1 hour infusing
INGREDIENTS
- 1 cup thinly sliced rhubarb
- 1 cup sugar
- 5 Thai basil leaves; more for garnish
- 1 teaspoon seasoned rice wine vinegar
- 1 1/2 ounces gin
- 3/4 ounce lemon juice.
PREPARATION
- 1.
- Make rhubarb simple syrup: Bring 1 cup water to a boil in a medium saucepan. Add rhubarb and sugar, and stir until sugar is dissolved. Remove from heat, cover and let stand for 1 hour. Reserve a selection of rhubarb slices as cocktail garnishes, then strain syrup and store chilled for up to 7 days.
- 2.
- In a mixing glass, muddle the Thai basil leaves with the seasoned rice wine vinegar. Add gin, 1 ounce rhubarb simple syrup and lemon juice. Fill mixing glass 2/3 full of ice and shake vigorously. Using a fine mesh strainer, pour into a chilled cocktail glass. Garnish with a Thai basil leaf and a slice of reserved rhubarb.
- YIELD
- 1 serving
