101 Best New Cocktails: Honey Badger by Liam Baer, Fish and Meat, Hong Kong
Liam Baer, Fish and Meat, Hong Kong
“I came up with this drink on a cool fall night in NYC. A customer came in and asked for a cold variation of a hot toddy. I whipped this up using fresh rosemary and later decided to infuse it into the bourbon for better flavor incorporation.” Liam Baer
15 ml (.5 oz) yellow Chartreuse
20 ml (.66 oz) fresh lemon juice
10 ml (.33 oz) honey syrup (2:1)
10 ml (.33 oz) Ginger Syrup**
2 dashes Fee Brothers lemon bitters
Lemon oil, as garnish
1 small rosemary sprig, as garnish
Shake over ice and double-strain into a chilled old-fashioned glass. Add the garnishes.
*Rosemary-Infused Bourbon: Combine six fresh rosemary sprigs with 750 ml bourbon. Let sit for 48 hours than strain and rebottle.
**Ginger Syrup: Combine 100 g (1/2 cup) brown sugar and 100 ml (about 1/3 cup) water in a saucepan and bring to a boil. Stir until sugar is melted and have a nice light brown simple syrup. Let cool slightly, then place the syrup and 100 g (1 cup) peeled and chopped fresh ginger into an electric blender and blend on high until you have a paste. Using a fine strainer, strain out the solids. You should have a nice smooth ginger syrup when finished. Bottle and refrigerate.
gaz sez: This baby’s all over the place, but it nestles gracefully in its sett (that’s where badgers live, lest you didn’t know), and the drink yields a fabulously spicy, herbal body with a wonderful hint of citrus from the lemon bitters. Nicely executed, Liam.
SUBMIT your recipe for consideration HERE
Find the 101 Best New Cocktails App, and the book, right HERE