Tonight should be the beginning of an exciting weekend. The boat show is in town. Barefoot on the Beach, which gives the best baseball caps in their gift bags is tomorrow and a new club (251) down the street from the restaurant/lounge I work at is having their grand opening. I strive to showcase a cocktail that is not on my drink menu every weekend. Tonight the Dragonfly Lounge at Echo will be featuring:
Mongolian Princess
1 1/2 oz. Plymouth Gin
1 oz. Fresh Rhubarb Syrup*
2 Lemon Wedges
2 oz. Gingerale
Garnish: Orange Peel
Prep: Combine ingredients above (squeezing lemon and leaving in tin) into mixing tin with ice. Shake and strain into white wine glass with ice. Top with gingerale.
*Rhubarb Syrup
1 lb. Fresh Rhubarb
2 cup Distilled Water
1 cup Baking Sugar
2 1/2 oz. Fresh Lemon Juice
Prep: Cut rhubarb lengthwise then into 1" pieces. Combine rhubarb, water and sugar into a pot and bring to a boil. Let simmer for 15 minutes until the rhubarb is mushy. Blend or juice the mixture. Strain through a chinois to remove chunks and foam. Mix in the fresh lemon juice and keep chilled.
No comments:
Post a Comment