Smoke Show

Smoke Show - Best of Madison Gold for Best Cocktail 2023

2 oz Smoked Tea Gin
3/4 oz Fresh Lemon Juice
1/2 oz Ginger-Lemongrass Syrup
1/4 oz Raw Honey Syrup

Glass: Rocks w/Ice
Garnish: Dehydrated lemon wheel

Add all ingredients to a shaking tin, add ice, and shake. Double strain into chilled rocks glass over fresh ice. Garnish with dehydrated lemon wheel.

Ginger-Lemongrass Syrup

Tools:
Scale
Large Mixing Vessel
Chef’s Knife
Food Processor
Potato Peeler, Y-Peeler or Spoon
Vacuum Sealer & Bags
Sous Vide

Ingredients:
250g Fresh Ginger
25g Fresh Lemongrass
425g Granulated Cane Sugar
250g Filtered Water

Process:
Pre-heat sous vide to 145 degrees. Soak ginger in warm water for 15 minutes, peel. Slice and process ginger & lemongrass in food processor (or fine chop), place in vacuum bag (use mixing vessel for support), add sugar & water, seal.

Sous vide at 145 degrees for 4 hrs. Remove from sous vide, soak bag in ice bath until cool, strain through a fine mesh strainer and cheesecloth, squeeze cheesecloth until all syrup is expressed. Store in an airtight container, refrigerate. Good 2-3 Weeks. Separation is natural.

Raw Honey Syrup

Tools:
Scale
Large Mixing Vessel
Electric Tea Kettle, Kettle or Pot
Whisk

Ingredients:
375g Raw Honey (We use Kissed by the Sun - Spring Green, WI)
100g Granulated Cane Sugar
300g Filtered Water

Process:
Weigh ingredients, Heat water in kettle, whisk in water until incorporated. Chill before use. Store in an airtight container, refrigerate. Good 2-3 Weeks.