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Rickety Rickshaw

Photo: Maya Visnyei; Styling: Heather Shaw/Judy Inc.

Ask certain chefs that have been around Toronto for a while and they'll tell you there was a time you could go into select restaurants in Chinatown after hours and order "cold tea" – code for a teapot filled with beer. This urban legend is the inspiration for Ho's Rickety Rickshaw, which he compares to a refreshing iced tea.

–Simon Ho, bartender, The Drake Hotel, Toronto

Servings: 1

The cocktail

1½ ounces vodka

½ ounce Domaine de Canton ginger liqueur

1 bar spoon lemongrass-and-ginger syrup

1¾ ounces steeped Jasmine green tea

½ ounce lemon juice

2 dashes grapefruit bitters

Lemongrass-and ginger-syrup

2 stalks lemongrass

1 knob ginger

250-300 grams sugar

2 cups water


The cocktail

Shake ingredients over ice and strain into a coupette. Use a few pieces of lemongrass to garnish.

Lemongrass-and ginger-syrup

Wash and cut up 2 stalks lemongrass and 1 knob ginger. Place in a saucepan with 250-300 grams sugar and 2 cups water. Bring the mixture to a boil, then turn heat down and let it simmer for 20 to 30 minutes. Strain out all solids, let cool, store in the fridge.

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