Eastern Elegance Negroni

Name: Eastern Elegance Negroni
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 40 ml gin; 30 ml homemade lemongrassginger infusion; 20 ml asian rice liquor such as soju or shochu; 20 ml lillet blanc; 10 ml suze; 20 ml yuzukaffir lime syrup; null lemongrass foam for garnish; null kaffir lime leaf for garnish; 500 ml good quality gin; 2 stalks of lemongrass chopped; 50 g ginger thinly sliced; 200 g granulated sugar; 200 ml water; 50 ml yuzu juice; 10 kaffir lime leaves; 100 ml water; 50 ml lemon juice; 1 stalk of lemongrass finely chopped; 2 egg whites; 2 teaspoons of sugar; null coupe glass

Sophisticated twist on the classic White Negroni with Asian flavors

AI Cocktail Info

Serving : 1 cocktail

ABV

Unknown*

Calories

Unknown*

Net Carbs

Unknown*

AI Request:An original cocktail , twist on the white negroni inspired to Asian flavours, use homemade infusion, liquor to ad full body at the drink for ad complexity at the drinks create homemade syrup or cordial or shrub, for a different texture use also foam , give me the measurements in ML not in OZ and explain all the process

*Estimated by AI - may vary

Instructions

The Eastern Elegance Negroni is a sophisticated twist on the classic White Negroni, taking inspiration from the rich and diverse flavors of Asia. This cocktail uses a homemade lemongrass-ginger infusion to add depth, a premium Asian rice liquor for complexity, and a yuzu-kaffir lime syrup to introduce a sweet, citrusy note. Topped with a delicate lemongrass foam for an exquisite mouthfeel and served in a chilled coupe glass, this drink is a feast for the senses. Ingredients: - 40 ml Gin - 30 ml Homemade Lemongrass-Ginger Infusion - 20 ml Asian Rice Liquor (such as Soju or Shochu) - 20 ml Lillet Blanc - 10 ml Suze - 20 ml Yuzu-Kaffir Lime Syrup - Lemongrass Foam (for garnish) - Kaffir lime leaf (for garnish) Homemade Lemongrass-Ginger Infusion: - 500 ml good quality Gin - 2 stalks of lemongrass, chopped - 50 g fresh ginger, thinly sliced Yuzu-Kaffir Lime Syrup: - 200 g granulated sugar - 200 ml water - 50 ml yuzu juice - 10 kaffir lime leaves Lemongrass Foam: - 100 ml water - 50 ml lemon juice - 1 stalk of lemongrass, finely chopped - 2 egg whites - 2 teaspoons of sugar Glass: - Coupe glass Instructions: 1. Prepare the Lemongrass-Ginger Infusion at least 48 hours in advance. Combine the gin, chopped lemongrass, and sliced ginger in a jar, seal it, and let it steep at room temperature. After 48 hours, strain out the solids and bottle the infusion for use. 2. For the Yuzu-Kaffir Lime Syrup, combine the sugar and water in a saucepan and bring to a simmer to dissolve the sugar. Add the yuzu juice and kaffir lime leaves, and simmer for an additional 10 minutes. Allow cooling, then strain out the kaffir lime leaves. Bottle and refrigerate. 3. To make the Lemongrass Foam, bring water and lemon juice to a simmer with chopped lemongrass in a small saucepan. Let it infuse for 15 minutes, then strain out the lemongrass. Allow the mixture to cool, then add egg whites and sugar. Load the mixture into a cream whipper, charge with a nitrous oxide cartridge, and shake well. Refrigerate until ready to use. 4. In a mixing glass filled with ice, combine the gin, lemongrass-ginger infusion, Asian rice liquor, Lillet Blanc, Suze, and yuzu

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