We're keeping cool with one of our new favorite seasonal cocktails, the Summer Crush: lots of crushed ice, Dutch gin, lime juice, vanilla syrup, and lychee bitters. Refreshing! We love the combination of the botanicals in genever (also known as Dutch gin) with a little bit of vanilla and the brightness of fresh lime juice and sour lychee bitters from Drunken Crane. Here's the recipe:
1.5 oz Bols Genever
.5 oz St-Germain
.75 oz lime juice
.25 oz Vanilla Simple Syrup (see below)
3 dashes sour lychee bitters (we use Drunken Crane brand, available at Bar Keeper in Silver Lake)
Lime zest for garnish
Pour the gin, elderflower liqueur, lime juice, vanilla syrup, and bitters into the tin of a shaker; shake with a large ice cube. Strain into a glass filled with crushed ice. Garnish with a few strikes of lime zest on top of the mounded crushed ice.
Vanilla Simple Syrup
1 cup water
1 cup sugar
1 vanilla bean, split in half lengthwise
In a saucepan over medium-high heat, whisk together the water, sugar, and vanilla bean. Bring to a boil then reduce the heat and simmer until the sugar is completely dissolved. Remove from the heat and pour into a jar with a lid. The syrup will keep, covered, in the refrigerator for several weeks.