Ginger Cocktail

Automne 2006
food and drink

BY: Michelle P. E. Hunt and Laura Panter

Bold and sassy, this divine cocktail was inspired by the nuanced botanicals found in premium gin. It is unique and delicious and can be served with sushi or spicy appetizers

¼ cup diced, peeled cucumber
½ tsp fresh ginger
Juice of ¼ fresh lemon
¼ oz simple syrup (recipe follows)

Cucumber and pickled ginger bundle

To a cocktail shaker, add ¼ cup diced, peeled cucumber, ½ tsp fresh ginger, the juice of ¼ fresh lemon and ¼ oz simple syrup (recipe follows). Muddle until the cucumber and ginger is mashed. Fill the shaker with ice and add 2 oz gin. Shake and strain into a Martini glass. Garnish with a cucumber and pickled ginger bundle, if desired.

Simple Syrup

To make simple syrup stir together equal parts granulated sugar and water in a saucepan over medium-high heat. Cook stirring, until mixture comes to a boil and sugar has dissolved. Remove from the heat and let cool completely. Pour into an airtight container and refrigerate for up to 1 month.

Makes 1 cocktail