Yes, Chef Cocktail from The Red Rooster Cookbook

By Marcus Samuelsson |

We named this cocktail after my memoir. It’s got a lot of flavor, and just a little hint of spice

Prep Details

Servings: 1

Total time: 5 minutes


2 sprigs mint

¾ ounce honey syrup (below)

¾ ounce Homemade Ginger Beer

¾ ounce pineapple juice

½ ounce fresh lime juice

1½ ounces vodka

1 mint leaf


2 cups peeled and powdered ginger (use the food processor)

4 cups light brown sugar

Juice of 2 limes

5 Thai bird chiles


Yes, Chef Cocktail from The Red Rooster Cookbook by Chef Marcus Samuelsson
  1. Make the honey syrup: Bring equal parts of honey and water to a simmer. Cool it down and pour it into a bottle. It will keep for months in the refrigerator.

  2. Make the homemade ginger beer: Pour 2 quarts water into a large saucepan. Add the powdered ginger, light brown sugar, lime juice, and Thai bird chiles. Bring to a boil, then strain through a fine strainer lined with several layers of cheesecloth. Pour into bottles and refrigerate. This makes 2 quarts and will keep for about 1 week.

  3. Rub the mint sprigs between your palms and drop them into an old-fashioned glass.

  4. To a cocktail shaker, add the honey syrup, ginger beer, pineapple juice, lime juice, and vodka. Fill with ice and shake.

  5. Pour the drink into the old-fashioned glass and garnish with the mint leaf.