How To Make an Artisanal Cocktail - Irian Jaya
- July 30, 2009
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Scott Beattie demonstrates how to make the Irian Jaya from his book Artisanal Cocktails
You Will Need
- 3/4 oz. Hangar One Kaffir lime vodka
- 3/4 oz. vodka
- 3/4 oz. freshly squeezed lime juice
- 1/4 oz. simple syrup
- 3/4 oz. Bundaberg or Cock’n Bull ginger beer
- 1 1/2 tbsp. Pickled Nardello Peppers
- 15 pieces Candied Lemongrass
- 3 Kaffir lime leaves, cut into long chiffonade
Step 1
Cover and shake a few times. Pour into a tall collins glass to serve.
Step 2
COMBINE the vodkas, juice, syrup, and ginger beer in a mixing glass and stir well.
Irian Jaya is the name of a region of Indonesia, and the flavors of this cocktail—chile, ginger, Kaffir lime, and lemongrass—are common in Indonesian cuisine. Nardello peppers are long, thin, mild-flavored peppers with a deep red color. If you love spicy drinks, like I do, you can ratchet up the heat in the spicy pickled peppers by adding more chiles. When these spicy pickled peppers are added to the cocktail, some of the pickling liquid gets into the drink as well. This is a nice complement to the tart lime juice, the sweet lemongrass, and the aromatic Kaffir lime flavors from the fresh leaf and the Hangar One vodka.
Step 3
Add the peppers, lemongrass, lime leaves, and enough ice to fill the mixing glass.
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