Yes, Chef Cocktail
Marcus Samuelsson's Yes, Chef Cocktail
Nathan R Congleton / TODAY
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We named this cocktail after my memoir. It's got a lot of flavor, and just a little hint of spice.


  • Honey Syrup

    • honey
    • water
  • Homemade Ginger Beer

    • 2 quarts water
    • 2 cups peeled ginger, pulsed to a powder in the food processor
    • 4 cups light brown sugar
    • juice of 2 limes
    • 4 Thai bird chiles
  • Cocktail

    • 2 sprigs mint
    • 3/4 ounce honey syrup (below)
    • 3/4 ounce Homemade Ginger Beer
    • 3/4 ounce pineapple juice
    • 1/2 ounce fresh lime juice
    • 1½ ounces vodka
    • 1 mint leaf


For the honey syrup:

Bring equal parts of honey and water to a simmer. Cool it down and pour it into a bottle. It will keep for months in the refrigerator.  

For the ginger beer:

Bring all ingredients to a boil in a saucepan, then strain through a fine strainer lined with several layers of cheesecloth. Pour into bottles and refrigerate. This makes 2 quarts and will keep for about 1 week.

For the cocktail:

Rub the mint sprigs between your palms and drop them into an old-fashioned glass.

To a cocktail shaker, add the honey syrup, ginger beer, pineapple juice, lime juice, and vodka. Fill with ice and shake.

Pour the drink into the old-fashioned glass and garnish with the mint leaf.

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