IE 11 is not supported. For an optimal experience visit our site on another browser.

Yes, Chef Cocktail

SERVINGS
1
RATE THIS RECIPE
(10)
Marcus Samuelsson's Yes, Chef Cocktail
Marcus Samuelsson's Yes, Chef CocktailNathan R Congleton / TODAY
SERVINGS
1
RATE THIS RECIPE
(10)

Ingredients

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
  • 2 limes
  • 4 Thai bird chiles
  • Cocktail
  • 2 sprigs mint
  • 3/4 ounce honey syrup
  • 3/4 ounce Homemade Ginger Beer
  • 3/4 ounce pineapple juice
  • 1/2 ounce fresh lime juice
  • 1 1/2 ounces vodka
  • 1 mint leaf
  • Chef notes

    We named this cocktail after my memoir. It's got a lot of flavor, and just a little hint of spice.

    Preparation

    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.