Smokin’ Grass

Bryan Schneider, bartender at Quality Eats in New York City, started with the name for the Smokin’ Grass cocktail on his menu. “I knew I wanted to work in smoke and grass,” he says. “I went through a few versions that didn’t work so well, including one with mezcal and wheatgrass—ick—before I settled on the lemongrass and scotch pairing.” A touch of spice from ginger and sweet honey balances it all out.

INGREDIENTS

  • 1 liter Black Bottle or other blended scotch
  • ½ cup Laphroaig or other peated scotch
  • 375 ml. (about 1 ½ cups) lemon juice
  • 375 ml. (about 1 ½ cups) lemongrass ginger honey syrup (recipe below)
  • 1 ½ liters cold water
  • Garnish: lemon wheels, chopped lemongrass, candied ginger

DIRECTIONS

Mix all ingredients together in a punch bowl with eight 2-by-2-inch ice cubes (or 4 cups regular ice cubes). Garnish with lemon wheels, chopped lemongrass, and candied ginger.

How to Make Lemongrass Ginger Honey Syrup

  • 1 cup honey
  • 1 cup water
  • 1 cup sugar
  • 2 stalks finely chopped lemongrass
  • ½ pound ginger, peeled and finely grated
  • Zest of 2 lemons

Bring all ingredients to a simmer over medium heat. Stir until sugar and honey dissolve, being sure not to boil. Let cool one hour. Strain through a fine mesh strainer into an airtight container. Keeps in the refrigerator for two weeks.

More From Cocktails

The Final Ward

Bonded rye whiskey balances beautifully with Chartreuse and maraschino liqueur in this revamped version of a Prohibition-era cocktail.

Algonquin

Pineapple gum syrup and lime juice intensify flavor in this revamped version of a classic rye whiskey cocktail.