Recipe Detail Page

1½ oz Cucumber and Coriander Sprout-Infused Gin
(recipe follows)
½ oz dry vermouth
½ oz cucumber bitters (recipe follows)
½ oz vanilla syrup (recipe follows)

Vanilla Syrup
In a pan, add 1 cup water and 1 cup sugar with 3 Madagascan vanilla pods. Bring to a simmer and simmer on medium heat for 5 minutes. Cool and bottle. Keep refrigerated for up to 2 weeks. This syrup also works well as an ingredient in salad dressing or savoury glazes.

Cucumber Bitters
Useful in cocktails, these bitters also work well as a long drink. Add ½ oz to a tumbler of ice and ginger ale.

½ cup green cardamom pods
½ cup star anise
¼ cup cloves
4 cinnamon sticks
¼ tsp wormwood
4 sticks licorice root
2 tbsp black peppercorns
2 tbsp fennel seeds
2 tbsp cumin
1 bottle Canadian rye whisky
1 large cucumber sliced

1.  Roast all spices in a dry pan on the stove until slight smoking is achieved. Tip spices into a 1-qt jar with rye and cucumber; seal and store at room temperature for approximately 3 weeks, agitating daily for approximately 30 seconds. Strain liquid through a fine sieve into a clean bottle.

Cucumber Coriander Sprout Infused Gin
Combine a bottle of gin, half a cucumber (sliced) and approximately ¾ cup of coriander sprouts in a container. (Use coriander leaves
if sprouts are unavailable.) Cover and let infuse at room temperature for approximately 1 week. Strain liquid into a bottle. This gin is
also delicious with tonic or soda.