Perennial Gimlet
Vodka, Green Apple, Wheatgrass, Vetiver, Fino Sherry
Bartender Harrison Ginsberg of Crown Shy | New York
Yield: 1 cocktail
Adapted by StarChefs | November 2020
INGREDIENTS:
Vetiver Tincture:
12 grams vetiver
1 liter Everclear
Sour Green Apple Juice:
40 grams citric acid
15 grams malic acid
5 grams ascorbic acid
1 liter Granny Smith apple juice
Wheatgrass-infused Vodka:
20 grams wheatgrass
3 liters vodka
To Assemble and Serve:
½ ounce fino Sherry
½ ounce simple syrup
Red shiso leaf
METHOD:
For the Vetiver Tincture:
Set an immersion circulator bath to 58℃. Add all ingredients to a vacuum-seal bag. Cook sous vide 30 minutes. Strain through a coffee filter. Bottle, label, and store for use.
For the Sour Green Apple Juice:
Combine acids in a nonreactive container. Add apple and stir to combine. Strain through a coffee filter. Bottle, label, and store for use.
For the Wheatgrass-infused Vodka:
To a Vitamix blender, add wheatgrass with 1 liter of vodka. Blend on high. Strain through a superbag or coffee filter. Add remaining vodka and stir to combine. Bottle, label, and store for use.
To Assemble and Serve:
To a glass filled with ice, combine 2 dashes Vetiver Tincture, ¾ ounce Sour Green Apple Juice, 1 ½ ounces Wheatgrass-infused Vodka, sherry, and simple syrup. Stir and strain into a rocks glass. Garnish with shiso.
