Happy Friday everyone! What do you have planned for the weekend? I’m so excited ~ we have the Telluride Balloon Fest going on here! Its a true treat of color, festivities and smiles.
To celebrate bluebird days & hot air balloons (to celebrate anything) I have this Green Tea Gimlet Cocktail recipe from the wonderful Savory Cocktails book by Greg Henry (Sippity Sup blog.) Let’s sip!
Greg is an awesome blogger pal and I’m loving his cocktail cookbook.
Savory cocktails are less common then their sweeter siblings, but just as tasty & fun!
In the book there are sour (Green Tea Gimlet), spicy (The Spice Trail), herbal (Triple C Collins), umami (Sungold Zinger), bitter (Barrel Aged Berolini), smoky (The Long Goodbye), rich (Cool Revival) & strong (Hair Raising Tonic) cocktails in this book.
I chose the Green Tea Gimlet (page. 23) to share with you because A. It’s delicious. B. You can easily sweeten up with some more of Greg’s citrus syrup recipe if you desire.
Gin isn’t typically my first choice in liquor but I’m really enjoying it this time of year. I love it’s light, brisk flavor & it’s really fun to mix into fruity (& savory) cocktails.
Enjoy your weekend! We will be watching the balloons float by….
- 1 1/2 cups (12 fl ounces) Dry Gin, at room temperature (I like Tanqueray Rangpur, not as dry)
- 2 Green Tea Bags
- 3/4 cups (6 fluid ounces) freshly squeezed Lime Juice
- 4-6 tablespoons Citrus Syrup (lemon version) to taste
- 6 Lime Wedges as garnish
- 2 cups Sugar
- 3/4 cup freshly squeezed Citrus Juice (such as lemon, lime, orange)
- 1/4 cup Water
- 1 tablespoon grated Citrus Zest (such as lemon, lime, orange)
- Pour the gin into a 3 cup or larger pitcher. Add the tea bags & let sit at room temperature for at least 1 hour. When ready to serve, remove the tea bags and add the lime juice & citrus syrup. Stir until well combined.
- For each cocktail, add about 3 1/4 ounces of the base to a cocktail shaker 2/3 filled with ice. Cover and shake vigorously; strain into an ice filled old fashioned glass.Squeeze a lime wedge over the drink & drop.
- Stir the ingredients together in a medium saucepan over medium-high het. Bring to a boil, stirring occasionally until the sugar is dissolved. Lower the heat to low & continue cooking until a syrupy consistency is achieved, about 4 minutes. Remove from the heat & let stand for 30 minutes. Strain though a wire-mesh sieve double lined with damp cheesecloth. Store refrigerated in an airtight container for up to one month. Makes 1 1/2 cups.
- This recipe is from Savory Cocktails by Greg Henry. Page 23.
Gin Cocktail Recipe Links
- Blueberry Thyme Gin Smash Blueberry Thyme Gin Smash
- English Garden Cocktail Super Golden Bakes
- Cucumber & Gin Martini Drizzle and Dip
- How to Make a Tom Collins Food 52
- Rhubarb 75 Nerds with Knives
- The Dubonnet Cocktail Kitchen Riffs