I will be drinking this all summer. And I strongly suggest that you whip up a batch of simple syrup and make these right now (as in, happy hour Friday, not as in, whatever exact moment during the workday that I happen to click “publish” on this post).
Even A, who only drinks single-malt, had one taste of it and asked “could you make me one?” (He eventually gave up halfway through when the night started cooling down and the smell of single malt became more appealing than crisp cucumber and tart lime - he has basic tastes.)
This recipe is from Bon Appetit, adapted from a restaurant that serves this cocktail in LA.
Cast of characters: simple syrup (1 cup sugar and 1 cup water makes a batch - instructions below if you need them), cucumber, lime, gin, sea salt.
To make simple syrup, you just mix together the sugar and water.
Heat it over medium heat until the sugar melts, and then turn up the heat to high. Bring to a boil, then lower the heat so it continues to gently boil for 3 minutes.
Remove from the heat - that’s it. Allow it to cool a bit before mixing a drink with it. It can keep in a tupperware container for a few weeks in the fridge too.
Cut 2 pieces of cucumber, and peel them.
Slice a lime in half lengthwise. Slice one half of the lime into 5 or 6 thin wedges (the way you’d do for tequila shots, or so I’ve heard).
Place the lime and cucumber pieces in the bottom of a cocktail shaker.
If you have a muddler, use it. I don’t, so I tried improvising with the handle of a rolling pin. It looked pretty stupid, but it worked perfectly. Smash the cucumber and lime into a pulp, to release all the juices.
Add 2 jiggers of gin (that’s 3 ounces), and 1.5 tablespoons of the simple syrup.
Fill the cocktail shaker with crushed ice - about 3/4 full. Shake and pour contents into a rocks glass. The secret ingredient? Sprinkle a little sea salt right on top.
Makes me thirsty just looking at it!
Fri, May 15, 2009
Drinks