Recipe of the Week: Locals Only
Springtime sips.
This cocktail, courtesy of The Woods Spirit Co. in North Vancouver, was developed by bar manager Ryan Buchanan “from a desire to celebrate our North Shore roots and the tranquil beauty of spring before the bustling summer season begins.” With homemade mint syrup and a base of limoncello and gin, this is a floral bright cocktail to dive into.
Locals Only Cocktail
Ingredients
For the mint simple syrup:
500 grams sugar
500 millilitres boiling water
40 mint leaves
For the cocktail:
1 ounce Woods limoncello
1 ounce Woods Cascadian gin
½ ounce lemon juice
½ ounce mint simple syrup
4 watermelon cubes (2 centimetres per side)
Lemon peel, to garnish
Method
For the mint simple syrup:
Combine the boiling water and sugar.
Stir until all the sugar is dissolved.
Let the simple syrup cool down to room temperature, then place it in a blender.
Bring a pot of water to a boil. Prepare an ice bath while the water is heating up.
Once the pot of water has reached a rolling boil, place the mint in the water for approximately 15 seconds.
Remove the mint from the boiling water and place it into the ice bath for 1 minute.
Remove the mint from the ice bath and pat it dry with a cloth or paper towel.
Place the mint into the blender and blend on high speed for 1 minute.
Use a fine strainer to remove any mint particles from the syrup. Store the syrup in the fridge.
For the cocktail:
Combine all ingredients in a shaker.
Add ice and shake vigorously.
Double strain into a Nick and Nora coupe.
Garnish with a lemon peel.
