"Katia's Korner" - The Elephant Hunter

The Elephant Hunter

I never in a hundred years would have thought of myself as a cocktail snob, but alas, if the shoe fits.  After reading many fascinating books on cocktail archaeology (started by a Saveur article by Beach Bum Berry)  I have finally thrown my hat into the cocktail ring and have made a true Casa Clark original.  I had invited a friend over for dinner and I felt like Indian food, so I wanted a cocktail that would combine my two great joys in life, Indian cuisine and rum.  I present you with the Elephant hunter inspired wholly by The Farmer's Daughter and the magical produce that comes out of KMK Farms.  This drink is really a grog and as defined by wiki: "The word grog refers to a variety of Alcoholic beverages. The word originally referred to a drink made with water or "small beer" (a weak beer) and rum, which British Vice Admiral, Edward Vernon introduced into the Royal Navy on 21 August 1740. Vernon wore a coat of grogram cloth and was nicknamed Old Grogram or Old Grog."

2 oz Mount Gay rum ( Oldest rum distillery in the world; in Barbados and making rum since 1703.  If you are unable to find Mount Gay may I recommend the Appleton Estate VX found at your local Bev Mo.)

1/2 oz fresh lime juice (juice at least 4 hours before mixing and allow to mellow covered at room temp)

3/4 oz fresh grapefruit juice ( in a pinch or when out of season just use unsweetened store bought)

1 oz blunderbuss syrup (recipe follows)

1 oz club soda

lemon grass stalk for garnish (peeled of outer layers and smashed with the back of the knife)

Place all of the ingredients in an ice filled shaker (except for soda water and garnish).  Shake until the outside is frosty and the ice sounds slushy.  Pour unstained into a glass.  Top with soda and stir to combine.  Add lemon grass for garnish and a straw.  Enjoy.

Blunderbuss Syrup

2 c of sugar

1 c of filtered water

6 stalks of KMK Organic Farm lemon grass with outer layers removed and smashed with back of knife

1- 2" piece of ginger peeled and sliced

2 tsp garam masala

Please take the time to prepare your lemongrass properly by removing the outer stalks, the bottom, the and top.  Smash the lemongrass with the back of your knife to allow the lemongrass to infuse your syrup.

Add the sugar, water, ginger, and garam masala to a sauce pan and bring to a boil over med heat.   Lower the heat and add the lemongrass and simmer for 2 min.  Remove from heat, cover, and allow to steep for at least 4 hours.  Strain and discard solids.  Place into an airtight container and store in the fridge for up to a month.