2 oz Coffey Grain Whiskey
¼ oz Ginger Liqueur
¾ oz Lime Juice
½ oz Lemongrass Syrup
1 Bar Spoon of Absinthe for rinse
3 coin size pieces of fresh ginger
1 Egg White
What To Do
Lemongrass Syrup: Combine 1 part sugar and water and bring to a boil. Take it off the heat. Steep 3 stalks of lemongrass over night. Bottle.
Muddle ginger and syrup. Then add rest of the ingredients (except absinthe) in a mixing glass WITHOUT ICE (this is called a ‘dry shake’). Dry shake very well for at least 30 seconds. Add ice then shake till the drink cools. Double strain into an absinthe rinsed coupe glass. Garnish with a Thai basil leaf.
A Few Words
Just picked up this Japanese whiskey and this was the first cocktail I put together with it. The anise flavors really play well with it. Since it was a Japanese whiskey, I wanted to make something with Asian flavor combinations. Spicy. Floral. Bright. Creamy. Yummy. Cheers!