Echoing the famously resurrected Biblical character, this cocktail finds a second life for ingredients scavenged from the kitchen, transforming upcycled elements into a savory-sweet cocktail.
Lazarus
Loni Lewis | Savannah, Georgia
ADVERTISER CONTENT FROM
This advertising content was produced in collaboration with our advertiser, without involvement from Vox Media editorial writing staff.
Ingredients
Yield: 1
- 1 1/2 ounces Bombay Sapphire gin
- 3/4 ounce lemon juice
- 3/4 ounce corn silk tea (see Editor’s Note)
- 3/4 ounce upcycled shrub (see Editor’s Note)
Garnish: corn husk
Directions
- Combine ingredients in a shaker, fill with ice, and shake.
- Double-strain into a coupe.
- Garnish by wrapping the corn husk around the glass from the base to the rim, attaching with a small clip or clothespin.
Editor's Note
Corn Silk Tea
1 cup corn silk
1 cup water
Toast corn silk in the oven at 350°F for 15 minutes. Bring water to a boil, then add the toasted corn silk. Boil silk for 4 or 5 minutes, then strain out the solids and allow to cool. Keeps for 1 day at room temperature, or 3 days if refrigerated.
Pickled Apple Brine (for Upcycled Shrub)
2 gallons white vinegar
1 gallon water
8 cups sugar
2 cups salt
20 garlic cloves, smashed
1 cup black peppercorns
4 jalapeños
1/4 cup diced ginger
1/4 cup red pepper flakes
10 bay leaves
10 apples, sliced
Combine all ingredients but the apples in a large pot, and bring the mixture to a boil for 5 minutes. Strain into gallon containers with lids and let cool overnight. Add sliced apples when cold. Keeps, refrigerated, for up to two weeks.
Pickled Red Onion Brine (for Upcycled Shrub)
1 gallon water
1 quart apple cider vinegar
4 cups sugar
1 cup salt
1 cup pickling spice
20 red onions, thinly sliced
Combine all ingredients except onions in a saucepan, and bring to a boil for 5 minutes. Strain into pickling jars over sliced red onions while still hot. Allow to cool. Keeps, refrigerated, for up to 2 weeks.
Upcycled Shrub
1 cup pickled apple brine
1/2 cup raw sugar
1/2 cup granulated sugar
1 ounce pickled red onion brine
Combine pickled apple brine, raw sugar and granulated sugar in a saucepan and heat until boiling. Reduce over medium heat and let simmer for 20 minutes. Let cool, then add pickled red onion brine. Store in a glass container; keeps, refrigerated, for up to 3 days.