Spirits Vodka Sparkling Yuzu Gimlets Be the first to rate & review! Top Chef winner Mei Lin makes her Asian-style gimlet in a large pitcher for easy entertaining. Slideshow: More Vodka Cocktail Recipes By Mei Lin Mei Lin Instagram Mei Lin is a Chinese-American chef, television personality, and top Chef Winner based in Los Angeles. She opened Nightshade in January 2019 in Los Angeles' Arts District, which reflects her own culinary history and has garnered rave reviews. In addition to being recognized as one of Food & Wine's Best New Restaurants, the shrimp toast was also named Dish of the Year, and it earned a spot in GQ Magazine and Eater National as one of the Best New Restaurants in America, as well as a nomination for Best Chef California in 2020. Food & Wine's Editorial Guidelines Updated on July 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 15 mins Yield: 8 drinks Ingredients 2 tablespoons sugar 2 tablespoons hot water 2 cups lightly packed mint leaves, plus small sprigs for garnish 1 1/2 cups lightly packed basil leaves, plus small sprigs for garnish 1 cup thinly sliced English cucumber, plus 8 spears for garnish 1/4 cup plus 2 tablespoons yuzu juice 2 cups chilled vodka 2 1/4 cups chilled sparkling water Ice Directions In a small bowl, whisk the sugar with the hot water until dissolved. In a pitcher, muddle the mint and basil leaves with the sliced cucumber and the sugar syrup. Stir in the yuzu juice, vodka and sparkling water. Serve in ice-filled collins glasses garnished with small sprigs of mint and basil and a cucumber spear. Rate it Print