Like a spiked spa drink, this cocktail from bartender James Stuart is refreshing and delicate—just lightly herbal from the muddled rosemary and gin.
Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
About This Recipe
|Yield:||makes 1 cocktail|
|Active time:||5 minutes|
|Total time:||5 minutes|
|Special equipment:||Cocktail shaker, muddler, cocktail strainer, mini fine-mesh strainer|
- 2 thin slices cucumber
- 12 fresh rosemary leaves
- 2 ounces Plymouth gin
- 3/4 ounce freshly squeezed lime juice
- 1/4 ounce simple syrup (see notes)
- Garnish: very thin cucumber slice
Muddle cucumber and rosemary in the bottom of a cocktail shaker. Fill with ice, add gin, lime juice, and simple syrup. Shake well.
Double-strain into chilled cocktail glass. Float thin cucumber slice on top of drink and serve.