“[It] enabled us to showcase the flavors of the Meyer lemon in a way we couldn’t have achieved by simply adding lemon juice,” says chef and owner Jake Novick-Finder of the sous-vide technique used in this drink. If you’re not up for the sous-vide experience, infusing the vodka works, too, but it takes a couple of days to achieve the desired effect.
Brooklyn Cosmo
Kyle Eberle and Jake Novick-Finder, Gristmill | Brooklyn, NY
Ingredients
Serving: 1
- 1 1/2 ounces sous-vide citrus vodka (see Editor's Note)
- 1/2 ounce dry Curaçao
- 1/2 ounce lime juice
- 1/2 ounce cranberry juice
- 1/2 ounce pineapple gomme or simple syrup (1:1, sugar:water)
- 2 dashes orange bitters
Garnish: lime wheel (optional)
Directions
- Combine all ingredients in a shaker and shake vigorously with ice until frothy.
- Strain into a coupe glass.
- If desired, garnish with lime wheel.
Editor's Note
Sous-Vide Citrus Vodka:
1 Meyer lemon peel (pith removed)
1 regular lemon peel (pith removed)
1 750ml bottle vodka
Place vodka and lemon peels in a sous-vide bag or zip-lock bag, air removed. Immerse the bag in a hot water bath for about 2 hours. Strain and funnel into vodka bottle.
Infused Citrus Vodka:
1 Meyer lemon peel (pith removed)
1 regular lemon peel (pith removed)
1 750ml bottle vodka
Place vodka and lemon peels in a jar. Close tightly and allow to infuse for about two days. Strain and funnel into vodka bottle.