Squeezing Out the Last Little Bit of Summer

Make every last moment of summer count with this refreshing vegetable based cocktail.
By Ilene Ross – 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
 
Make every last moment of summer count with this refreshing vegetable based cocktail.
Author:
Recipe Type: Cocktail
Serves: 1
Ingredients
  • ½ lime, cut into 6 wedges
  • 2-1/2 thick peeled cucumber rounds
  • 1 small stalk fennel bulb, with some foliage, coarsely chopped
  • ¼ cup gin {preferably Hendricks}
  • 1½ T simple syrup {see below}
  • 1 cup cracked ice
  • 1 pinch crushed black peppercorns {plus extra for garnish, if desired}
  • 1 pinch crushed sea salt {plus more to taste}
Instructions
  1. 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).
  2. Put lime, cucumber, and fennel in cocktail shaker and muddle until lime is juiced, and cucumber and fennel are pulpy.
  3. Add gin, simple syrup, pinch of pepper, salt, and then ice. Cover and shake vigorously for about 30 seconds.
  4. Pour contents-do not strain- into a rocks glass. Season with salt and pepper if desired.
Notes
Recipe courtesy of Brett Zwolinski
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