Makrut lime leaves are the star of the show in this stellar summer cocktail from Jose Noe at Leo’s in Santa Fe. Makrut leaves are highly aromatic, lending this drink a piquant, citrusy flavor. Normally used in curries, stir fries and other South Asian dishes, these makrut lime leaves work beautifully in both the lime leaf and lemongrass syrup as well as the salt rim. Plus, lime powder gives a welcome acidic kick to this salt rim. Lime powder can be purchased from specialist spice shops. It’s simply the perfect summertime quencher, especially for those hotter days.
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Makrut’s Daisy Cocktail With Makrut Lime Leaves
Description
The makrut lime leaves lead to a highly aromatic cocktail.
Ingredients
For the rich lime leaf & lemongrass syrup:
- 2 cups granulated sugar
- 1 cup water
- 40 g makrut lime leaves, stem removed
- 2 stalks lemon grass, outer leaf and woody stem removed
- 1 lime, peel only
For the salt rim:
- 5 tbsp kosher salt
- 2 makrut lime leaves, stem removed
- 1/2 tbsp lime powder*
- 1 tbsp sugar
For the cocktail:
- 1 1/2 oz Iichiko Saiten Shochu
- 1/2 oz Los Valores Blanco tequila
- 1/2 oz rich lime leaf lemongrass syrup
- 1 oz fresh lime juice
- Makrut leaf, garnish
Instructions
For the rich lime leaf & lemongrass syrup:
- Pound the lime leaves and lemon grass and set aside.
- Place the sugar and water in a saucepan and heat gently until the sugar dissolves.
- Add the pounded lime leaf, lemongrass, and lime peel and heat on medium-low heat until the lime peels start to turn color.
- Pour the mixture into a blender and blend until everything is well-integrated.
- Strain through a fine mesh strainer.
- Let cool then pour into a clean glass container and refrigerate until ready to use.
For the salt rim:
- Blitz the salt, makrut leaf, lime powder, and sugar until fine.
- This will make more than you need but the remainder can be stored in a clean glass store?
For the cocktail:
- Half rim a Collins glass with the salt rim.
- Add the shochu, tequila, lemongrass, and lime juice to the glass and stir.
- Garnish with a makrut leaf.
Recipe by Jose Noe, Leo’s in Santa Fe
Story by Julia Platt Leonard
Styling by Keith Recker
Photography by Dave Bryce
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