THE MORNING STAR

June 8, 2015 at 6:37 pm

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Recipe by Mark Gawlak

INGREDIENTS:

1 1/2 oz. VEEV

1/2 oz. St. Germain

3/4 oz. Fresh Squeezed Lime Juice

1/2 oz. Jalapeño Simple Syrup

1 Egg White

PREPARATION:

Prepare jalapeño simple syrup by dissolving 1 cup of sugar in 1 cup of water along with one jalapeño, sliced lengthwise. Allow jalapeño to steep in syrup for approximately one hour; strain jalapeño from syrup and allow to cool. Add VEEV, St. Germain, lime juice, jalapeño syrup, and egg white to empty cocktail shaker and shake. After initial “dry” shake, add ice to shaker and shake again. Double-strain into chilled cocktail glass and garnish.

GARNISH:

1 Slice Jalapeño, De-Seeded and Sliced into a Curled Shape

GLASSWARE:

Cocktail Glass

INSPIRATION:

Ever since I was a kid, I’ve always enjoyed eating spicy foods (I mean, like, really spicy). After I started bartending, it wasn’t long before I began experimenting with jalapeño, habanero, and other spicy additions to my original cocktail recipes. As luck had it, I was spinning dozens of ideas for an original VEEV cocktail around in my head when I came across some beautiful jalapeños in the grocery store.

I wound up heading home with some jalapeños and limes and got to work. I had started with the basic notion that I wanted to create something reminiscent of a vodka sour, and yet something totally different. I had already swapped lime for lemon and added jalapeño; as I poured these ingredients into my shaker along with the VEEV, I added some St. Germain to bring out the slightly sweet taste of the VEEV and provide a floral counterbalance to the spiciness of the jalapeño and the tartness of the lime. After adding a single egg white for texture, I finished preparing the cocktail and gave it a try. The end result was a cocktail with a light, airy texture, full of bold flavor, but one that still showcased the smoothness and full flavor of the VEEV.

The Morning Star (just like the ancient medieval weapon, it’s got some bite to it) is one of my favorite original creations, and I could not be more thrilled to submit it as my entry for this year’s competition.

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