101 Best New Cocktails: Minty Silk by Diana Haider, The Parlour , Frankfurt am Main, Deutschland
Adapted from a recipe by Diana Haider, The Parlour , Frankfurt am Main, Deutschland
about 6 mintleaves
40 ml (1.33 oz) gin
15 ml (.5 oz) sugar
15 ml (.5 oz)fresh lemon juice
30 ml (1 oz) fresh orange juice
1 small edible flower, sprinkled with gold dust, as garnish.
Shake (hard) over ice and double strain into a double old-fashioned glass filled with one
50 grams (2 oz) unsalted butter
110 (4 oz) granulated sugar
pinch of salt
1 egg yolk
juice and zest of 2 lemons
Melt the butter over a low heat, add the sugar, salt, lemon juice and the zests
Beat the eggs, add them to the other ingredients, and stir constantly with a wooden spoon until it gets velvety & thick. Remove from the heat, allow to cool, and refrigerate.
gaz sez: Okay, I cheated and used commercial lemon curd when I tested this one, but it was a really fine brand. Honest. Jared Brown and Anistatia Miller were the fine folk who told me about this drink—I think they sampled it at Diana’s bar in Germany, and let me tell you this: If I see a recipe that calls for both gin and lemon curd, it’s sure as hell going to get my attention. This drink is nothing short of a masterpiece. Well done, Diana.