A delicious gin cocktail made with fresh cucumber, lime and peppers my cousin Eric, a world-class mixologist.
I have something really special for y'all today! Remember my super cool cousin's wife, Alba, who made you that awesome tomato toast that I love? Well, Alba's husband, (my cousin) Eric made a fantastic cocktail for me to share with you. Eric is a mixologist who has been in charge of designing wonderful craft cocktails for restaurants and bars around the globe, including in New York City and Hong Kong. He has won awards for his amazing abilities and his next venture is going to be in Dubai. And that is just a summary and complete understatement of his coolness.
Eric's ability to create magic from flavors doesn't stop with cocktails either. He's also a fantastic cook with a superb intuition and knowledge for blending flavors into perfect harmony. He's managed to turn our entire family into drink snobs with his creations. And he's clearly passionate about what he does. I've never seen anybody else travel with 20 plus bottles of different kinds of bitters. It's awesome.
One thing I've learned from watching Eric work his magic with a cocktail shaker is that using fresh ingredients is key. Whether simple or complex, drinks can be made so much better just by using good spirits and fresh juices, herbs, and spices. This cocktail is no exception. It's made with my favorite spirit, gin, and has a refreshing flavor with a hint of spice. It seems a little complicated, but it's so worth it! Try it and you can thank me later. Cheers!
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A delicious gin cocktail made with fresh cucmber, lime and peppers my cousin Eric, a world-class mixologist.
- Prep Time: 24 hours
- Cook Time: 0 minutes
- Total Time: 24 hours
- Yield: 1 cocktail 1x
- Category: cocktails
- Method: no cook
- Cuisine: American
- 2 oz London Dry Gin
- 1 oz Fresh Lime Juice
- ¾ oz Fresh Cucumber Juice
- ½ oz Raw Agave Nectar
- ¼ oz Hatch Chili Shrub (see below)
- ½ tsp Herbsaint Absinthe
- 1 dash Orange Flower Water
Hatch Chili Shrub
- 1 cup Organic Cane Sugar Syrup made with 2 parts sugar to 1 part water
- 4 Hatch Chilis, finely chopped
- ½ Serrano Chili, roughly chopped
- 1 tbsp Whole Coriander Seeds, crushed
- ¼ cup Good Quality White Wine Vinegar
For the shrub:
- Combine ingredients in a non-reactive container and let sit for 24 hours, then strain and bottle.
For the gimlet:
- Combine all ingredients in a shaker with ice. Shake well and strain into a chilled glass. Garnish with cucumber, if desired.
Keywords: garden gimlet, garden gimlet cocktail