– Photo by Gina Weathersby/Kiwi Street Studios
The long summer days are quickly dwindling away, and the kids are heading back to school. But the garden is still bountiful, and there’s always time to get in one more barbecue with friends. This refreshing twist on the traditional Gordon’s Cup Cocktail is not only perfect for entertaining, it takes advantage of the delicious vegetables that nature has on offer. So, stir up a pitcher, take your place by the grill, or on the chaise lounge, and enjoy the few sultry evenings we have left.
Squeezing Out the Last Little Bit of Summer
- Total Time: 5 minutes
- Yield: 1 1x
Description
Make every last moment of summer count with this refreshing vegetable based cocktail.
Ingredients
- 1/2 lime, cut into 6 wedges
- 2-1/2 thick peeled cucumber rounds
- 1 small stalk fennel bulb, with some foliage, coarsely chopped
- 1/4 cup (60 ml) gin {preferably Hendricks}
- 1 1/2 tbsp (22 ml) simple syrup {see below}
- 1 cup (240 ml) cracked ice
- 1 pinch crushed black peppercorns {plus extra for garnish, if desired}
- 1 pinch crushed sea salt {plus more to taste}
Instructions
- To make the simple syrup, stir 1 cup sugar and 1 cup water in a small saucepan over medium heat until sugar dissolves. Increase heat; boil 1 minute. Cool, then chill. (Can be stored for later use).
- Put lime, cucumber, and fennel in cocktail shaker and muddle until lime is juiced, and cucumber and fennel are pulpy.
- Add gin, simple syrup, pinch of pepper, salt, and then ice. Cover and shake vigorously for about 30 seconds.
- Pour contents-do not strain- into a rocks glass. Season with salt and pepper if desired.
Notes
- Recipe courtesy of Brett Zwolinski
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Cocktails
Nutrition
- Serving Size: 1 cocktail
- Calories: 190
If You Liked This Recipe, You’ll Love These
- The Mountain Fizz: Cherry Blossom-Inspired Mocktail
- Bourbon Gift Guide – Sharing the American Spirit
- How Three Tequila and Mezcal Making Families are Celebrating Dia de los Muertos
- Summer Sunset: Cocktail With Edible Flowers
Frequently Asked Questions
What type of gin is recommended for this cocktail?
The recipe suggests using Hendricks gin for its unique flavor profile that complements the vegetables.
How do I make the simple syrup for this cocktail?
To make the simple syrup, stir 1 cup of sugar and 1 cup of water in a saucepan over medium heat until the sugar dissolves. Then, increase the heat, boil for 1 minute, cool, and chill.
Can the simple syrup be made ahead of time?
Yes, the simple syrup can be made ahead of time and stored for later use.
