Cucumber Calypso

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This cocktail was inspired by a few factors. Most of all I wanted to take it in a different direction and have been experimenting with flavor combinations that one would think wouldn’t necessarily work well together. The 2 main keys are the bitters and cucumber syrup that play very nicely with each other. Using bitters as a main ingredient isn’t exactly the most common practice, adding that to cucumber syrup then adding gin which gives a spicier supporting layer and the acid and sharp taste of the lime juice balances all the other flavors and brings it all together…

Ingredients

  • 1oz Premium Gin (I used Bombay Sapphire)
  • 1/2oz Angostura Bitters
  • 1oz Cucumber Syrup*
  • 3/4oz Fresh Lime Juice
  • Garnish: Cucumber Slice and Crispy Mint Sprig
  • Glass:Rocks or Highball

Instructions

Combine all ingredients into shaker with 5 ice cubes. Shake generously and
pour over fresh ice. Finally apply garnishes

* Cucumber Syrup
Take a large English Cucumber and chop into smaller chunks. Put into a high powered blender (I use a Vitamix). Apply lowest speed until water extracts from the cucumber. Then gradually apply highest speed for 2 minutes until very fine puree. Now, for every 1.5 cups of cucumber puree add, 1/2 cup cold water, now with a total of 2 cups of liquid, add 2 cups granulated white sugar. Stir or shake until sugar dissolves, then store in refrigerator in glass jar.

 

Created by Jason Walsh Mixologist of NYC

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