Butterfly Effect Recipe

Combine 1 cup sugar and 1 cup water in a small saucepan. Add the bruised/chopped lemongrass stalks and lemon zest (if using).

Bring mixture to a gentle simmer over medium-low heat, stirring until the sugar is fully dissolved. Do not boil vigorously — just simmer for 4–6 minutes to extract aroma.

Remove from heat and let steep 30–45 minutes at room temperature (longer for stronger lemongrass flavor). Taste and adjust steep time as desired.

Strain syrup through a fine mesh sieve, pressing on lemongrass to extract liquid. Cool completely, then store in a sealed container in the refrigerator for up to 2 weeks.

Fill a cocktail shaker with ice (about 1 cup).

Add 2 oz Empress 1908 Gin, 0.75 oz fresh lemon juice, 0.5 oz lemongrass-infused simple syrup, and 3 dashes Thai green chili bitters to the shaker.

Secure the shaker lid and shake vigorously for 10–12 seconds until the shaker is cold to the touch and the mixture is well combined and slightly frothy.

Fill a highball or Collins glass with fresh ice (cracked or large cubes).

Strain the shaken mixture into the prepared glass over the ice.

Top gently with 4 oz Fentimans ginger beer. Stir once or twice gently to integrate, preserving carbonation.

Taste and, if desired, add an extra dash of Thai green chili bitters for more heat or 0.25 oz syrup for more sweetness.

Garnish with a single bruised lemongrass stalk laid across the rim or a thin lemon wheel slid onto the glass. For visual heat and aroma, float one thin slice of Thai green chili on top.

Serve immediately with a straw. Advise guests that the cocktail has a gentle herbal-citrus profile with a warming chili note and spicy ginger finish.