East of Eden

Jeff Morgenthaler, Clyde Common | Portland, OR

photo: Lizzie Munro
East of Eden

“I’ve never really understood the Bloody Mary with brunch,” explains Jeff Morgenthaler. “It’s so heavy.” A more delicate alternative, the East of Eden, combines gin, lemon juice, elderflower liqueur and an inventive Gewürztraminer syrup. The blend of St-Germain and white wine makes for a subtle cocktail to accompany the first meal of the day, rather than take its place.

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Ingredients

Serving: 1

  • 1 1/2 ounces London dry gin, preferably Bombay
  • 1 1/2 ounces London dry gin, preferably Bombay
  • 3/4 ounce fresh lemon juice
  • 3/4 ounce fresh lemon juice
  • 1/2 ounce gewürztraminer syrup (see Editor's Note)
  • 1/2 ounce gewürztraminer syrup (see Editor's Note)
  • 1/4 ounce St-Germain
  • 1/4 ounce St-Germain
  • 1/2 ounce egg white
  • 1/2 ounce egg white

Garnish: expressed lemon peel

Directions
  1. Shake all of the ingredients with ice, then fine strain into a cocktail glass.
  2. Express the lemon peel, discard, and serve.
Editor's Note

Gewürztraminer Syrup:
In a saucepan, heat 1 (750 ml) bottle of gewürtztraminer over medium-high heat until reduced by half. Add 12 ounces of sugar to the hot liquid. Stir to combine thoroughly, and bottle. Keeps a few days in the refrigerator.

Tagged: brunch cocktails, egg white, How to Drink French Fluently, Jeffrey Morgenthaler, St. Germain

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