Mixologist Ryan Chetiyawardana’s Panacea Cocktail Recipe

For the shrub:

• 50 grams dried herbs, such as lavender
• 500 grams apple cider vinegar
• 50 grams white sugar
• 65 grams honey

For the cocktail:

• 1 egg white
• 15 milliliters (¾ ounce) simple syrup (2:1)
• 50 milliliters (2 ounces) blended scotch
• 25 milliliters (1 ounce) fresh lemon juice
• 15 milliliters (½ ounce) shrub
• Flat-leaf parsley, for garnish

1. 1

   Make the shrub: Add the dried herbs and apple cider vinegar to an airtight container and leave in a cool, dark place overnight to infuse. The next day, empty the liquid into a saucepan and set over medium-high heat. Bring the liquid to a boil. Boil for about 15 minutes, or until the liquid is reduced by half. Remove the pan from the heat and strain through a fine-mesh strainer into another container. Add the sugar and honey, and stir until dissolved. Store in an airtight container in the refrigerator for up to 3 weeks.

2. 2

   Combine egg white, simple syrup, scotch, lemon juice, and shrub in a cocktail shaker.

3. 3

   Lock the shaker and dry-shake for 10 seconds.

4. 4

   Unlock the shaker and fill with ice cubes. Shake vigorously until the shaker is frosted, about 20 seconds.

5. 5

   Using a Hawthorne strainer and a fine-mesh strainer, pour the contents into a coupe glass.

6. 6

   Garnish with a single leaf of flat-leaf parsley.

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