A favorite on Lolinda's cocktail menu, this winter drink was created by the restaurant's original cocktail menu designer, Lane Ford (Chris Lane, the current bar manager, worked with Ford at Flora in Oakland). "It's a really cool idea for a cocktail," says Lane. "It doesn't look like it will work on paper but smashes expectations," he says.
About the author: Lauren Sloss is a bicoastal food-lover who is based in San Francisco. Some of her favorite things include The Black Keys, goat gouda, and guacamole. You can follow her on Twitter @laurensloss.
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- Yield:makes 1 cocktail, plus extra syrup
- Active time: For the vanilla syrup: 10 minutes (with up to 8 hours to cool). For the cocktail: 5 minutes
- Total time:25 minutes
- For the Vanilla Syrup:
- 2 cups water
- 2 cups sugar
- 1 vanilla bean
- For the Cocktail:
- 1 ounce Plymouth Gin
- 1 ounce Krogstad Aquavit
- 3/4 ounce vanilla syrup
- 3/4 ounce fresh juice from 1 to 2 limes
- 1/4 ounce Galliano
- 1 teaspoon absinthe
For the vanilla syrup: Split and scoop the vanilla bean pod lengthwise. Bring water to a boil, add sugar and vanilla bean. Stir well, reduce heat to low and simmer for 10 minutes, stirring occasionally. Let cool completely, then strain out solids and keep sealed up to 1 week.
For the cocktail: combine the gin, aquavit, vanilla syrup, lime juice, Galliano, and absinthe in a cocktail shaker filled with ice. Shake 15 seconds, until well chilled. Strain into a coupe glass and serve.