Five o'clocktail: Master cocktailer David Gulyas shakes up this ginger zinger at the hip Rakia Bar, which brings a Belgrade tradition to T.O.
Photo by Erik Putz
- 3 tbsp Zwack slivovitz (plum brandy)
- 1 tbsp Galliano (vanilla liqueur)
- 1/4 cup ginger-honey concentrate†
- 1 egg white
- finely grated lemon zest
Fill a shaker with ice, then add slivovitz, Galliano, ginger-honey concentrate and egg white. Cover and shake vigorously for 10 to 20 seconds.
Strain into a wide rocks glass. Garnish with lemon zest.
†Cut palm-sized ginger root into strips and simmer with 4 cups water until liquid is reduced by half, about 1 hour. Stir in 1/4 cup honey. Strain and cool before using.
*Pssst! Gulyas named this tipple after Yugoslav Nobel Prize-winning novelist Ivo Andric.
Rakia Bar, 1402 Queen St. E., Toronto