The Loft Recipe

Ingredients

• 1 ½ ounces vodka
• 1 ounce Domaine de Canton ginger liqueur
• 1 ounce pear purée*
• ½ ounce lemon juice
• 1 egg white
• 1 Ginger Lemongrass Cube (recipe follows)
• 2 dashes Angostura bitters
• *Pear purée: 1 ripe Asian pear, cored and sliced; ½ ounce lemon juice, strained
• Pear purée instructions: In a blender, combine the pear, lemon juice, and 1 ounce of water. Purée until smooth and transfer to a con­tainer. Use immediately.

Directions

1. In a cocktail shaker, combine the vodka, ginger liqueur, pear purée, lemon juice, and half of the egg white.
2. Cover and dry shake for 15 seconds.
3. Add plain ice, re-cover, and shake for 10 sec­onds more.
4. Double strain the drink into a coupe glass and gen­tly place the ginger lemongrass cube on top.
5. Using a pipette, add the bitters inside the pattern created by the cube.

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Yield: 1
Updated: 2020-05-09

Ginger Lemongrass Cubes Ingredients

• 1 mini round waffle silicone mold
• 2 stalks lemongrass, outer layer removed, halved lengthwise, and chopped into 1-inch segments
• 2 ounces ginger juice**
• **Ginger juice ingredients: two 4-inch pieces of ginger root.
• Ginger juice instructions: In a juicer, juice the ginger. Let sit for at least 30 minutes to allow the starch to settle. Pour the ginger juice into a small container, discarding the starch. Cover and keep refrigerated for 1 to 2 days.

Ginger Lemongrass Cubes Directions

1. Place the mold on a quarter sheet pan.
2. In a saucepan over medium-high heat, combine the lemongrass and 6 ounces of water.
3. Bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes, reducing the liquid to about 4 ounces.
4. Strain through a fine-mesh sieve into a large glass heatproof measuring cup and stir in the ginger juice.
5. Pour 1 ounce of the mixture into each mold compartment.
6. Use the sheet pan to transfer the mold to the freezer and freeze until solid, about 3 hours.