June 24, 2013
Cucumber Gimlet
This Cucumber Gimlet cocktail is offered at the Seaport Hotel’s TAMO Bar & Terrace, and is as refreshing tasting as it looks. The Seaport Hotel is located in Boston, and its cocktails can be enjoyed on a newly expanded outdoor terrace, a hotspot when the weather heats up. Venture to Boston for this ginger and cucumber flavored cocktail, or don’t leave your kitchen and make it right at home!
Notes
Cucumber Ribbons
Slice cucumber length-wise on mandolin slicer. Discard the first few slices that have the outer skin.
Ingredients
For the cocktail
- 1 1/4 Ounce Hendrick’s Gin
- 3/4 Ounces Ginger-Lime Syrup*
- 3-4 Ounces Club Soda (depending on glass size)
- 2 2 cucumber ribbons*
For the ginger-lime syrup
- 1 Cup granulated sugar
- 1 Cup water
- 2 Tablespoons grated ginger
- 1 Tablespoon grated lime zest
Directions
For the cocktail
Mix ginger-lime syrup and refrigerate. Slice cucumber ribbons and in a highball glass, gently twist and drape cucumber ribbons around inside edge, working way from bottom to top. In a cocktail shaker, combine gin, syrup, club soda and shake for 20 seconds. Pour gently into glass, adding straw and lime wedge to finish.
For the ginger-lime syrup
Heat in saucepan until slow boil. Pour contents into food processor and blend. Strain ginger from syrup. Refrigerate.