Inigo Montoya Cocktail
Chef-owner Ed Kenney’s Hawaiian restaurant Mahina & Sun’s features cocktails that showcase local and organic spirits as well as seasonal ingredients. To make this refreshing vodka-based drink (Ed prefers organic Prairie vodka, made in Minnesota), the chef likes to use a combination of fresh lemon and lime juices for the citrus, though you can use one or the other if you prefer. To make the lemongrass-infused simple syrup, remove the outer layers from a stalk of lemongrass and thinly slice the tender inner layers. Combine the sliced lemongrass with 1/2 cup water and 1/2 cup sugar in a saucepan and bring to a boil over medium-high heat. Remove from the heat and let sit for about 30 minutes before straining the syrup into a jar. It will keep, covered and refrigerated, for about a week.
- 1 1/2 oz. (45 ml) vodka
- 1/2 oz. (15 ml) lemongrass simple syrup (see above)
- 1/2 oz. (15 ml) Cocchi Americano
- 3/4 oz. (22 ml) fresh lemon or lime juice, or a combination
- 2 dashes Bitter Truth Celery Bitters
- Fever-Tree tonic water as needed
- 2 cucumber slices
In a cocktail shaker filled with ice, combine the, vodka, simple syrup, Cocchi Americano, lemon juice and celery and shake until well chilled. Strain into an ice-filled tumbler and top off with tonic water. Garnish with the cucumber slices and serve. Makes 1 drink.
Adapted from a recipe by Ed Kenney of Mahina & Sun’s, Waikiki, Hawaii