Ginger & Light Guard.
Craig set before me a glass of fluid gel bubbles of Peychaud’s, lime zest, and slivers of shiso nestled in a snowy pile of dry ice, a lemongrass swizzle stick propped across the top and a tiny carafe full of vodka (yes! vodka!) on the side.
“Do you know how to swizzle?” he asked as he poured the vodka in the glass.
“Sure do.”
And with a few quick twists, a cocktail was born.
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The Great American Cooking Project
Notes from others: