Refreshing Beverage of the Week
This is a trendy summer cocktail and I am nothing if not trendy. This peachy aperitif is a signature cocktail from mixologist (a term I'm not fond of) Jamie Boudreau, who is known for his eccentric ingredient combinations. Boudreau honed his pre-dinner drink mixing skills at Vancouver's legendary restaurant Lemiere (now run by Daniel Boulud).
Ingredients
1/4 fresh peach
Ice
2 ounces sake,
1/2 ounce gin
1/4 ounce fresh lemon juice
1/4 ounce lemongrass syrup
Procedure
To make lemongrass syrup: In a small saucepan, bring 6 ounces simple syrup to a boil. Remove from heat and add 1 coarsely chopped fresh lemongrass stalk. Let cool, cover and refrigerate overnight. Strain syrup into a jar, cover and refrigerate for up to 3 weeks.
In a cocktail shaker, muddle the peach. Add ice and remaining ingredients and shake well. Double strain into a chilled glass.
