60 ml Soyombo Mongolian Wheat Vodka
10 ml Pineapple Thyme Shrub
5 drops Brooklyn Hemispherical Rhubarb Bitters
1 Coupe washed with St. George Absinthe
Combine vodka, shrub and bitters in a stirring vessel. Add ice, stir until well chilled and strain into coupé that has been washed with absinthe. For best absinthe coverage, spray with an absinthe filled atomizer into a cold coupé.
To make the Pineapple Shrub you will need
1 cup raw sugar
1 cup water
1 cup Pineapple (fresh cut)
1 bunch Fresh Thyme
Apple Cider Vinegar
Combine water and sugar in a pot. Simmer until the sugar dilutes into the water. Add chunks of fresh chopped Pineapple and whole Thyme. Allow to steep until the flavors and aroma of pineapple and thyme permeate mixture. Pour ingredients into large canning jar. Top with apple cider vinegar, seal and let sit in fridge overnight. Use a tea strainer to isolate liquid into serving vessel. (Fact: Leftover Pineapple Thyme is amazing on pizza)
It is a challenge to create cocktails that celebrate the subtlety of vodka as a flavor and not cover it up.
This cocktail has fun with that challenge, creating a drink that is approachable by many palates while still complex enough to appeal to the toughest cocktail critic.
Soyombo Vodka is made from the wheat that grows on the Mongolian-Manchurian Steppe. It uses organic, non-GMO grain and sees no high fructose corn syrup or glycerin added to its last bottling to give the artifice of smoothness. The distiller is forced to use the best of ingredients and mind his craft carefully. The Soyombo symbol is the first letter of the Mongol alphabet and means ‘enlightened‘ or ‘created out of itself’.
A fascinating fact about St. George is that they’ve produced their absinthe since well before the U.S. ban was lifted in 2007. That’s because while it was illegal to sell, it was not illegal to produce, and so they worked for the 11 years prior to the ban being lifted to perfect their recipe. And perfect it they did. Their recipe calls for a first infusion of brandy with wormwood, fennel, and star anise. The second infusion calls for mint, tarragon, opal basil, lemon-balm, hyssop, meadowsweet, and stinging nettles.
The result is a drink that has the complex herbaceous nose of the absinthe. Every sip has subtle flavors of pineapple and thyme and the finish has the lingering character of the vodka with a faint bite of rhubarb bitters.