TBOG Entry #273: I hate recipes that require a lot of scrolling, so I’ll keep it short. According to theory, there are 6 kinds of cocktails in the world, all of which require a core (spirit), something to balance and seasoning for zing. Out of those 3 things and 6 archetypes arise every myriad terrible and wonderful serum, tincture, or potion available at A Bar. For every cocktail concept, there is the masking of booze in a more drinkable package and there is a perfect harmony of core, balance and seasoning, wherein the drink itself takes flight, leading you by your palette to places unexplored, memories forgotten, and greatness as-of-yet unharnessed.

This cocktail, technically a daiquiri (i.e. alcohol, citrus, and sugar), perfectly balanced and sneakily strong, shown to me a year ago in a McMansion in Mexico, earns its keep in THE BOOK OF GAS as one of the latter category; this cocktail Is More Than The Sum of Its Parts. It both looks and tastes bright green, like an early morning, but with undertones of late night intrigue. The cilantro is fresh, supported by the lightly spicy Serrano, carried by the weighty roundness of tequila, and the motivated sharpness of ginger and citrus brings everything together, tight like a snare. The effect of the drink is almost healthy, and the illusion is maintained until around your 7th one in. You may wonder if I am exaggerating.

The Gardener Cocktail

The Elixir — Ingredients

• 60 g cilantro 
  • cilantro tops are best, but you can have some stem in. 1 bunch of cilantro is often a bit less than 60g of tops.
• 25 g ginger
  • About 2 thumbs worth. Peel with a spoon.
• 12 g Serrano
  • Approx 2 average Serranos. De-seed the Serranos and weigh the meat only (keep the seeds if you like it hot, but YMMV. Where I live, Serranos are fucking hot).
• 16-24 oz simple syrup
  • Maybe start with 18oz simple syrup, I usually do less than 24oz, to taste. I don’t have a huge sweet tooth.
  • If I don’t have any SS on hand, I usually skip making the simple syrup (since it needs to cool down (otherwise it browns the cilantro)) and just toss in sugar and water in the correct ratios.
    • A 50 Brix (1:1) simple syrup is: 60% (of final volume) sugar by weight and 60% water. Which is to say: for 16oz (by volume) simple syrup, you need 9.6oz of sugar by weight and 9.6oz water by volume. If this seems elaborate, it’s because it’s easier to measure on the food scale. 

Blend the cilantro, ginger, Serranos and simple syrup, then strain with a fine mesh strainer into a jar. Refrigerated, it will keep for weeks to months. Heat, acid and oxidation will cause the mix to brown and lose some flavor. 

Other Ingredients Required — Core and Balance

• Probably like 10 lime, can never have too many
• A fifth of silver tequila
  • Higher quality is better
  • Pretty much any spirit will work, but will lend different top notes. Tequila is the POR (smooth, balanced!), aquavit is great (unusual!), mezcal is great (smokey!), gin is good (floral!), vodka is ok…etc
• A lot of ice

Recipe

• 2 oz tequila
• 1 oz green elixir
• 1 oz lime juice

I usually do 2 drinks at a time in a cocktail shaker tin. Fill shaker with ingredients and with a generous amount of ice (like, a cup at least; rule no. 17b: drinks should be as cold as possible), shake for ~10 seconds (if frost forms on the shaker, than you’ve done a good job) then gated pour (i.e. use a strainer) into glasses. For an elevated look (served up), use pre-chilled (in the freezer for 10 minutes) coupe glasses, or serve on the rocks in an old fashioned tumbler.