101 Best New Cocktails: Honey Badger by Liam Baer, Fish and Meat, Hong Kong

by Gaz Regan · Thursday, July 9th, 2015 · 101 Best New Cocktails, 101 Best New Cocktails 2015

Honey Badger

Liam Baer, Fish and Meat, Hong Kong

Honey Badger Liam

“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

Honey Badger45 ml (1.5 oz) Rosemary-Infused Bourbon* (Liam prefers Buffalo Trace)

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.

 

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