This recipe from Josh Berner's of Ripple in Washington, DC yields an earthy cocktail with a Moroccan twist.
Note: This recipe makes enough infused gin and date reduction for 8 cocktails.
- For the Sesame Oil Infused Gin:
- 375 milliliters gin
- 1 ounce sesame oil
- For The Date Reduction:
- 15 pitted dried dates, chopped fine (about 1 cup)
- 1 quart water
- 1/4 cup sugar
- For Each Cocktail:
- 1 1/2 ounces sesame-oil infused gin
- 1/4 ounce aquavit
- 2 ounces date reduction
- Lemon twist
For the sesame oil-infused gin: Combine gin and sesame oil in a medium saucepan. Set over a burner on the lowest heat and cook, stirring occasionally, for 20 minutes. Gin should not boil or bubble. Remove from heat.
Transfer liquid to a resealable wide-mouthed container and place in the freezer until the oil is completely solidified, about 12 hours or overnight.
Place a fine-meshed strainer over a bowl or pot and line with cheesecloth or a coffee filter. Strain gin through filter. Discard solid sesame oil. Transfer gin to a sealable container. Gin can be stored in the refrigerator for up to two weeks.
For the Date Reduction: In a medium-sized pot, combine dates, water, and sugar. Bring mixture to a boil over high heat, stirring frequently. Reduce to a simmer and cook until liquid is reduced by half, about 20 minutes. Remove from heat and let cool. Strain through a fine mesh strainer and discard solids. Date reduction can be stored in a sealed container in the refrigerator for up to two weeks.
For Each Cocktail: In an ice-filled mixing glass, stir 1 1/2 ounces infused gin with aquavit and 2 ounces date reduction until cold.
Strain into ice-filled serving glass, garnish with a lemon twist and serve immediately.
Cocktail shaker and strainer, sieve, resealable container for infusing