¼ oz. Rose Wine
1½ oz. Gin
½ oz. strawberry puree
¼ oz. lemon juice
¼ oz. simple syrup
2 cucumber slices
Muddle cucumber in a cocktail shaker. Add ice and remaining ingredients except wine. Shake and strain into a glass. Top with sparkling wine.
3.35 oz. Cremant Rose
1.35 oz. Roses Syrup
2 dash Angostura
1 sliced Cucumber
Yukon Isik
North Station Two Buddhas
Berlin, Germany
2 oz. Cucumber infused Vodka
3/4 oz. Basil infused Agave Syrup
3/4 oz. Fresh Cucumber Juice
1/4 oz. Fresh Lime Juice
3 Basil Leaves
Add all ingredients to ice filled shaker, shake and strain to martini glass. Cucumber wheel garnish.
Christina D’Orta
Ninety Acres Culinary Center
Peapack, NJ
(Sauer Makes You Jolly)
1 oz. Prairie Cucumber Vodka
3/4 oz. Cabo Wabo Tequila Blanco
¼ oz. Domaine de Canton French Ginger Liqueur
1 oz. Basil infused simple syrup
1 fresh squeezed lime juice
Ian Evans
Christmas Farm Inn
Jackson, NH
1-1/2 oz. Crop cucumber infused organic vodka
3/4 oz. Cointreau
1 oz. champagne
3/4 oz. sour mix
3/4 oz. white cranberry juice
Splash of simple syrup
2 or 3 slices cucumber
Combine vodka, Cointreau, sour mix, cranberry and simple syrup into mixer. Shake vigorously. In separate mixing tin muddle cucumber slices into the champagne. Pour the muddled mixture into the bottom of a chilled martini glass. Plunge shaken mixture into martini glass and garnish with cucumber slice.
Eman Domboski
The Greenview Inn
Vineland, NJ
1 ½ oz. Harissa infused Vodka
1 oz. cucumber infused simple syrup
½ oz. fresh lemon juice
Shake, serve and finish with a float of Cava and a cucumber slice.
Greg West
Hunger Restaurant
Seattle, Washington
2 oz. house infused reposado tequila
10 oz. lime cordial
shake and strain
add cucumber garnish
Derek Abrams
Stratus Rooftop Lounge
Philadelphia, PA
Tanteo Jalapeno Tequila
Cucumber
Lime
Rodger Alcain
Koi Restaurant
New York, NY
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