“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.
East of Eden
Jeff Morgenthaler, Clyde Common | Portland, OR
- 1 1/2 ounces London dry gin, preferably Bombay
- 3/4 ounce fresh lemon juice
- 1/2 ounce gewürztraminer syrup (see Editor's Note)
- 1/4 ounce St-Germain
- 1/2 ounce egg white
Garnish: expressed lemon peel
- Shake all of the ingredients with ice, then fine strain into a cocktail glass.
- Express the lemon peel, discard, and serve.
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.