Here's a little flashback to a cocktail recipe that got printed in Gourmet Traveller made by our very own Byron Woolfrey when he was mixing drinks at Tetsuya's.
- 10 ml dry vermouth, infused with lemongrass and kaffir lime (see note)
- 45 ml Grey Goose vodka
- 5 ml kaffir lime syrup (see note)
- 25 ml apple juice
- 5 ml lime juice
- To serve: very thinly sliced kaffir lime leaves
- Place some ice in a cocktail shaker, then add infused vermouth. Strain vermouth and discard, reserving ice. Add vodka, syrup and combined juices and shake vigorously until icy cold (about 10 seconds). Strain into a chilled cocktail glass and serve garnished with kaffir lime leaves.
Note To make infused dry vermouth, add 1 stalk of lemongrass and 6 bruised kaffir lime leaves to 1 bottle of dry vermouth. Stand for 2 days before using. To make kaffir lime syrup, bring 100gm of caster sugar and 100ml of water to the simmer, stirring until sugar dissolves, then cool and blend with 5-6 kaffir lime leaves, strain and refrigerate until required.