The cocktails at Empress Tavern are identified by number, not name. Chef Mike Thiemann laughs and rolls his eyes when asked why: "Some cocktail names are the worst!" Nevertheless, he calls this his play on a vodka cranberry and declares it "super refreshing."
Chef Mike Thiemann
Mother and Empress Tavern, Sacramento
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2 oz. gin
1 1/2 oz. hibiscus simple syrup (recipe follows)
1 oz. Benedictine syrup (recipe follows)
1 oz. fresh lime juice
For hibiscus syrup: Combine 1 cup water, 3/4 cup sugar, 1/4 cup honey and 1 oz. dry hibiscus. Bring to a boil, remove from heat and let steep for 20 minutes. Add 1/4 oz. dry lavender and strain.
For Benedictine syrup: Combine 2 oz. demerara sugar and 2 oz. water, bring to a simmer and cool. Add 1 oz. Benedictine liqueur and 1 oz. maraschino liqueur.
For cocktail: In a shaker, combine gin, syrups and lime juice. Shake well and pour over ice. Garnish with a lime wheel.