Emperor’s Garden

Adapted from Wong

TOTAL TIME

20 minutes, plus 1 hour infusing

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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