“Yes, Chef” Cocktail Recipe

By Marcus Samuelsson |

 

With the launch of Yes, Chef, it’s only appropriate to have a cocktail inspired by the memoir. Part Ethiopian, part ginger beer and all parts mouthwatering, the concoction is paired with Cocci Americano, a citrusy and cinnamon packed apertif, some pineapple juice and ginger beer. The spicy that comes with the sweet (just like in life) is a lemon wheel lightly dusted with beberbe, the Ethiopian spice flavored with chili powder, ginger and garlic. With a minimalist list of ingredients,  start your weekend off right by revisiting the flavors and spices of Ethiopian cuisine shaken together in a unique and savory cocktail.

Prep Details

Servings: 1

Prep time: 5 mins

Cooking time: 5 mins

Total time: 10 mins

Ingredients

.75 oz pineapple juice

1.75 oz Mint infused SKYY Vodka

.75 oz muddled mint

.75 oz honey

.75 oz ginger beer

.75 oz Cocci Americano

Lemon wheel (wedge) topped with berbere

Directions

1) Muddle the mint with the honey.

2) Combine the muddled mixture with the rest of the ingredients and place them in a cocktail shaker.

3) Double strain the mixture over a rocks glass full of ice.

4) Finish the cocktail off with a lemon wheel that has been lightly dusted with berbere.