Since the chef at Bardo in Charlotte, N.C., is fond of using Asian ingredients, head bartender Amanda Britton likes to mirror that in the glass and see how they translate into a cocktail. “This French 75 variation has depth, and the addition of lemongrass kicks up the refreshing factor,” she says.
- 1 ounce Sutler’s gin
- 3/4 ounce lemon juice, freshly squeezed
- 3/4 ounce lemongrass syrup*
- 6 mint leaves
- Brut cava, to top
- Garnish: mint leaf
Add the gin, lemon juice, lemongrass syrup and 6 mint leaves into a shaker with ice and shake until well-chilled.
Double-strain into a coupe glass.
Top with brut cava.
Garnish with a mint leaf that has been slapped against the back of your hand to express the oil.
*Lemongrass syrup: Combine 1 cup sugar, 2 peeled lemongrass stalks (sliced) and 1 cup water in a small saucepan. Bring to a simmer and continue to simmer for 10 minutes or until desired flavor is achieved. Remove from heat, cool and strain out solids. Store in the refrigerator for up to one week.