Bartender McLain Hedges created this cocktail at RiNo Yacht Club in The Source hotel to celebrate the city's ethnic diversity. The clean, well-balanced cocktail comes off as both familiar and unusual, and, as Hedges says, "It's a cocktail that feels good to drink."
- 1 ounce Fords gin
- 1 ounce sake
- 1 ounce coconut water
- 1/2 ounce lime juice, freshly squeezed
- 1/4 ounce turmeric juice
- 3/4 ounce spiced syrup*
- Garnish: mint sprig
- Garnish: lime twist
Add all ingredients into a highball glass, fill the glass halfway with crushed ice, and swizzle for 10 seconds.
Top with more crushed ice.
Garnish with a mint sprig and lime twist.
*Spiced syrup: Stir together 1 quart of water, 1 quart of sugar, 1 chopped 2-inch piece of fresh ginger, 2 makrut lime leaves, 1 tsp rosewater, 10 Korean chili threads, 6 cracked cardamom pods, 2 cracked lemongrass stalks and 10 mint leaves in a pot over medium heat, bring to a simmer, and steep for 1 hour. Chill the syrup, then strain through a cheesecloth or fine-mesh strainer and discard the solids. Will keep, refrigerated in an airtight container, for up to two weeks.