Drinking Gingerly

It seems like it's been awhile since I posted a new cocktail (and have you been reading the Drinkable Landscape column in the last two Edible Santa Barbara's? they are in the print issues only) so thought it was time. We were having curried garbanzo beans last night with cucumber raita, so that meant coming up with something that could stand up to and complement all that flavor and spice (it's not too hot a curry, at least). That led to....

The Salty Star

4 oz. Russell Henry Hawaiian White Ginger Gin
2 oz. Hangar 1 Mandarin Blossom Vodka
1 oz. Cointreau
3 star anise, whole
4 thin strips of preserved lemon (rinsed)
a few cilantro sprigs

Lightly muddle the cilantro and preserved lemon in the gin in a shaker. Add the vodka and Cointreau and one of the whole anise. Add ice. Shake to chill. Strain into up cocktail glasses. Add one star anise per glass for garnish.

makes 2

Note: The gin can be ordered from Caddell & Williams. It adds a lovely floral but not overdone touch of ginger. Preserved lemon is just too fun to play with in drinks and food. Even rinsed, it adds a nifty saltiness to whatever you use it for, and that salt helps the cocktail work with food.