Signature Drink Club : Evan's Rose & Mekong Martini

OMG, the last time I posted to the Signature Drink Club was October...Ooops! Busy, busy, busy is all I can say in my defense. But the wait is worth it because February is going to get two, that's right, two new members. Both yummy concoctions hail from Bong Su Restaurant & Lounge in San Fran where they serve up two amazing martinis that would bring the pizazz to any event.

EVAN’S ROSE MARTINI

Ingredients
4 to 5 oz of coarsely chopped cucumber, which has been seeded and diced
1 ¾ oz Black Peppercorn infused vodka (recipe below)
Juice of 1/2 lemon
1/2 oz Almond Syrup
1/2 oz Siroppe de Rose (Rose Syrup)
Candied rose petal for garnish

Directions
Shake all ingredients in a shaker with ice.
Strain and serve up, garnished with a candied rose petal.

BONUS - Black peppercorn infused vodka
Use 2 cups vodka to 1 tsp. crushed black peppercorns.
Combine vodka and flavoring in a jar, or vodka bottle and store at room temperature for at least 2 days before using.
Strain before using and return vodka to container.





MEKONG MARTINI

Ingredients
1/2 oz. Chopped cilantro
2 Slices of jalapeño (¼ inch thick)
1 ¾ oz Gin
Juice of whole lemon
¾ oz Simple syrup (recipe below)

Directions
Shake all ingredients vigorously (not muddled) with ice and strain through fine mesh sieve.
Serve up in a martini glass.

BONUS - Simple syrup
In a medium saucepan, combine one cup white sugar and one cup water.
Bring to a boil, stirring, until sugar has dissolved.
Allow to cool.

PS - simple syrups are great to infuse