Mocktail

Eamonn’s Lemonade
Todd Thrasher thwarts physics with this citrusy treat.

An Irish soda inspired this drink, named after our chef’s son. To make our twist on Nash’s Red Lemonade—a cross between Sprite and ginger ale—I combine those two ingredients with juice from the yuzu, a Japanese citrus fruit that tastes like key lime, lemon, and orange. To make the drink more impressive, I perch a “Jell-O shot” on the rim in a way that seems to defy gravity. The trick? Adding a drop of glucose syrup, a sticky substance that acts as a great glue. Todd Thrasher is sommelier/bar chef of Restaurant Eve in Alexandria, Virginia.

Eamonn’s Lemonade
1 cup, 1 1/2 ounces yuzu juice
1 cup sugar
1 envelope unflavored gelatin
1 ounce ginger ale
1 ounce Sprite
Drop of orange food coloring
Splash of soda water
Drop of glucose syrup

In a small saucepan, combine 1 cup yuzu juice and sugar. Add gelatin and stir over low heat until gelatin and sugar dissolve. Pour mixture onto a rimmed cookie sheet and chill. Using a round cookie cutter, cut out gelatin circles. In an ice-filled shaker, combine the remaining yuzu juice with ginger ale, Sprite, and food coloring. Stir, strain into a chilled martini glass, and add a splash of soda water. Perch a gelatin round on the rim of the glass, using a drop of glucose syrup (available at Whole Foods or cake-decorating stores) to stick it in place. Makes one Eamonn’s Lemonade.