This cocktail was inspired by a drink I saw over on Design Sponge recently called The Moroccan. It features coriander simple syrup, orange liqueur, and dry vermouth. I wanted to add a touch of gin and then balance that out with some Rachel's Ginger Beer (if you're in the Seattle area and you haven't tried RGB, you're missing out. It's not at all too sweet, and it's loaded with real ginger. I love it straight on a warm afternoon or in many a cocktail.)
For this drink, the coriander simple syrup lends an earthy citrus flavor; pick up coriander seed in the self-serve area at your local market so as to avoid buying a whole container that will likely sit around for months. They'll be fresher this way, too. I usually make my simple syrup a little less sweet than most. If you like yours sweeter, add a whole cup of sugar. Save leftover simple syrup in a mason jar in the fridge for future cocktails.
1. To make the simple syrup, heat the water, sugar and coriander seeds over medium heat in a heavy-bottom saucepan until the mixture just comes to a boil. Remove from heat, cover and refrigerate for at least one hour. The longer the syrup sits, the more the flavor will develop. Drain the liquid away from seeds and set aside (store what you don't use in a mason jar for later).
2. To mix the drink, combine the vermouth, orange liqueur, gin, simple syrup and bitters over ice in a cocktail shaker. Shake well. Pour into cocktail glasses. Pour ginger beer on top of each cocktail as a floater. Garnish with orange slices. Cheers.