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Drink This Weekend Edition: Gateway to the Zest

September 24th 03:09pm, 2010

092410_ChrisChris Muether has only been working behind a bar for a year and a half. Yet the bartender at Danno’s American Pub is already going places – literally. This August, Muether was one of three area bartenders to represent St. Louis in the Greater Kansas City Bartending Competition, shaking up a cocktail that he dubbed “Gateway to the Zest.”

Muether describes the drink as having three main flavor profiles: “There are botanicals from the gin, lemongrass and Fernet; citrus from the lemongrass and citrus juice; and dark fruit flavors from the muddled blackberries.” He was inspired to create the cocktail after tasting a mint- and lemon-infused blackberry jam that a friend made at Eckert’s Farm. “I broke down the flavor profiles in the jam and built a drink around it,” he explained.

Don’t have the time or ingredients to shake this drink at home? Head this weekend to Danno’s American Pub at 7895 Watson Road, near Laclede Station Road, where Muether will be serving this zesty cocktail.

Gateway to the Zest
Courtesy of Danno’s American Pub’s Chris Muether
Serves 1

4 large fresh blackberries, divided
3 to 4 2-inch long cuttings lemongrass
1 oz. freshly squeezed lemon juice
1/2 oz. simple syrup
2 oz. Hendrick’s Gin
2 dashes Fernet Branca
Small portion absinthe
Fresh mint sprig
Fresh lemon peel

• Add 3 blackberries, lemongrass, lemon juice and simple syrup to a mixing glass. Muddle until blackberries are fully macerated.
• Add gin and Fernet Branca to the glass.
• In a pre-chilled cocktail glass, add a wash of Absinthe to coat the glass; remove excess.
• Shake ingredients in a Boston shaker.
• Double-strain through a fine strainer into a cocktail glass.
• Garnish with a blackberry on the side of the glass and a sprig of mint.
• Float a small lemon peel on the top of the drink.

– Photo by Eric Bowers Photo

By Ligaya Figueras

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2 Responses to “Drink This Weekend Edition: Gateway to the Zest”

  1. Drink This Weekend Edition: Gateway to the Zest | Saint Louis Fun Says:
    September 24th, 2010 at 8:39 pm

    [...] Sauce Magazine Blog Uncategorized admin [...]

  2. Ted Mosby Says:
    September 29th, 2010 at 10:09 am

    First he wastes Absinthe (which is probably fake Absinthe), then he mixes Hendrick’s. These are both fine drinks that don’t deserve to be wasted with mixes. Bad drink, horrible bartender. Shame on you!

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