Cassia bark and lemon peels are usually discarded. But in this room-temperature gin cocktail by Justin Lavenue at The Roosevelt Room in Austin, the peels and bark are used to make the smoke for the cocktail, as well as the give the drink an added bit of zest at the end.
This recipe originally appeared as part of “Are Earth-Friendly Cocktails Possible? These 5 No-Waste Cocktails Might Be the Answer.”
- 1 1/2 oz Bombay Sapphire gin
- 1 1/2 oz Dolin dry vermouth
- 1 1/2 oz Water, ice cold
- 1/4 oz Maraschino liqueur
- 1/4 oz Verjus blanc
- 3 dashes Orange bitters
- 2 dashes St. George absinthe verte
- 1 tbsp Cassia bark
- 1 Dried lemon peel
- Garnish: Dried rosebuds
Add all the ingredients into a mixing glass without ice and stir well.
In a small ramekin, combine cassia bark chips and dried lemon peel, then carefully light with a torch. After everything begins to smoke, invert a white wine glass over the ramekin, and capture the smoke inside the glass to season it for 20 to 30 seconds.
Strain the drink into the prepared wine glass.
Express the oils of lime and grapefruit peels over the glass, then discard.