- 1 ounce freshly squeezed lemon juice, from about 1 lemon
- 1 ounce simple syrup
- 2 ounces gin
- 5 slices of cucumber
- club soda, to top off
- mint, to garnish
In the bottom of a glass, muddle the cucumber, lemon juice, and simple syrup. I don’t know why I don’t own a muddler, but the handle of a wooden spoon worked just wonderfully!
Muddle away until the cucumbers are a bit crushed and the juices have released.
Add gin into the glass along with several ice cubes and shake, shake,
Pour back into glass with fresh ice cubes and top with club soda.
Recipe taken from We are not Martha !!
Cucumber-Tea-Ni is the winning cocktail from the February 2013 Green Cocktail Contest.
Created by Mixologist Jason Walsh, head mixologist at Bistro La Promenade in New York City.
The recipe for the syrup is below and is very easy to mix up and I think you will find it useful in other cocktails as well. The vodka recommended here is Tito’s, a vodka produced in Texas. It is distilled from corn, making it a very interesting addition to this cocktail that will be ideal anytime and for any occasion.
- 1 1/2 ounce Tito’s Vodka
- 1/2 ounce Yellow Chartreuse
- 1 ounce Sencha Green Tea Syrup* (recipe below)
- 3/4 ounce fresh lemon juice
- 1 inch thick English cucumber
- Cucumber slice and mint sprig for garnish
- In a mixing glass, muddle one slice of cucumber.
- Add the other ingredients.
- Add 6 ice cubes, shake, then strain into a 7 oz coupe glass.
- Garnish with a slice of cucumber and sprig of mint.
*Sench Green Tea Syrup:
- 1/4 cup Sencha Green Tea Leaves
- 3 1/2 ounce sugar
- 7 ounce hot boiling water
- Combine Sencha leaves in pot with hot water that is around 180 degrees.
- Let over brew to bring bitterness out (around 7 minutes).
- Strain with a fine strainer and discard used Sencha tea leaves.
- Add sugar and stir until dissolved. Refrigerate in glass jar.
Seize the day with a big jug o Carpe Diem
😀 😀 😀
10 Strawberries hulled and halved
2 tbsp vanilla sugar
30 ml lime juice
150 ml Martin Miller’s gin
8 basil leaves, torn
To taste – Champagne or sparkling wine, chilled
Garnish with basil leaves and cucumber slices
Process strawberries, sugar and juices in a blender until smooth. Pour into a 1 litre-capacity jug over ice, add gin and basil, and stir. Top with Champagne or sparkling wine and serve over ice in tall glasses. Garnish with a basil leaf and a slice of cucumber and serve