Here's a delightful trip down memory lane with a cocktail recipe that was featured in Gourmet Traveller, crafted by Byron Woolfrey during his time at Tetsuya's. This recipe spotlights the vibrant flavors of kaffir lime and green apple, making it a refreshing choice for any cocktail aficionado.

You'll need

• 10 ml dry vermouth, infused with lemongrass and kaffir lime (see note below for preparation)
• 45 ml Grey Goose vodka
• 5 ml kaffir lime syrup, adding a citrusy zest (see note below on how to prepare)
• 25 ml apple juice, complementing the tartness of the green apple martini
• 5 ml lime juice, enhancing the overall freshness
• To serve: very thinly sliced kaffalkir lime leaves, providing an aromatic garnish

Method

• Start by placing some ice in a cocktail shaker. Pour the infused vermouth over the ice, then strain and discard the vermouth, keeping the chilled, flavored ice. To this, add the vodka, kaffir lime syrup, and the combined apple and lime juices. Shake vigorously for about 10 seconds or until the mixture is icy cold. Strain the contents into a chilled cocktail glass and embellish with slices of kaffir lime leaves for an aesthetically pleasing and flavorful garnish.

Note:

For the infused dry vermouth, place one stalk of lemongrass and six bruised kaffir lime leaves into a bottle of dry vermouth. Allow the infusion to sit for 2 days to fully absorb the flavors. For the kaffir lime syrup, simmer 100gm of caster sugar with 100ml of water, stirring until the sugar is fully dissolved. Once cooled, blend this mixture with 5-6 kaffir lime leaves, then strain and refrigerate. This syrup is crucial for adding that signature kaffir lime taste to your green apple martini.