Through the magic of worldwide commerce, we’re able to enjoy citrus year round. It’s especially vibrant during the winter and I’ve been enjoying a variety of tangy fruits in my cocktails lately, from my favorite blood oranges, to some delicious limes from my farmer’s market box I picked up from Specialty Produce here in San Diego last week.
Today’s libation comes from a new bar/restaurant GRAIN in my old stomping grounds of Atlanta. Although the space is new, the mixologist that heads the bar program has been mixing up craft cocktails at high end spots throughout the city.
The cocktail requires a bit of prep ahead of time in a syrup that combines two of my favorite flavor profiles – lemongrass and ginger. The classic penicillin cocktail is one of my favorite, and if you love ginger and haven’t had it, be sure to give it a try.
If you make it into GRAIN, tell Kevin I said hey. If you’d like to try your hand at it at home, we’ve got the recipe right here for you. Cheers!
THE BLOOMING HILL
Courtesy of Kevin Bragg, GRAIN Bartender
- 1.5 oz Bombay Gin
- .75 oz Lemongrass Ginger Syrup (recipe below)
- .75 oz Lemon or Lime Sour
- A pinch of Basil
-Shake ingredients, serve on the rocks with basil garnish.
For Lemongrass Ginger Syrup:
- 2 lbs peeled & chopped ginger
- 2 lbs chopped lemongrass
- 6 quarts sugar
- 4 quarts water
- 1 tablespoon salt
-Bring all to a boil, reduce heat and simmer for 20 minutes.
Photos courtesy of GRAIN