Gordon’s Cup
Cucumber pairs so well with gin it’s a summer sin to keep ’em apart. So I’ve been quaffing these, made with Plymouth (Henrick’s would work well, too; or, one day I’ll dismount from my highfalutin horse and buy some Beefeater or Gordon’s).
I’ve lost the source for this recipe (and edited-down the simple syrup from 3/4 ounce to 1/2) but I know it was adapted from the version published in the April 2009 issue of Bon Appetit (apparently not online).
I may be using too much ice in mine (or my rocks glasses are a substandard size) because the drink made this way won’t fit into any cocktail glass I own; I just drink ’em straight from the mixing (pint) glass.
Gordon’s Cup
- 2 lime wedges
- 2 half-inch-thick slices of peeled cucumber
- 2 oz gin
- 1/2 oz simple syrup
- A pinch of sea salt
- Muddle lime and cucumber in a cocktail shaker until the lime is juiced and the cucumber is pulpy. Add gin, simple syrup and ice. Shake briefly but vigorously. Pour contents of shaker into a rocks glass and sprinkle with sea salt.