We’re starting a new tradition this summer at The Little Nell. Every Wednesday we’ll be posting one of our summer cocktails from the Montagna Bar along with a recipe so you can re-create your favorites at home, wow your guests or simply enjoy knowing the mixology secrets of our talented bar staff.
Montagna Manager Joey Kern also has some fun stories and tips to offer with each concoction, so go ahead and have that extra drink. You know how to make it now!
This week: Cool off with a Cucumber Gin Fizz.
Cucumber Gin Fizz
• 2 oz Hendricks Gin
• ½ oz Cointreau
• 4 Slices Cucumber
• 6 Basil Leaves
• 1 oz Yuzu Juice
• 2 Sugar Cubes
• Fill with Fever Tree Bitter Lemon
Combine cucumber, basil leaves, sugar cubes, and yuzu into a mixing glass; then muddle. Add ice, gin, Cointreau, and shake. Pour into a highball glass and top with Fever Tree Bitter Lemon. Garnish with a basil leaf and extra cucumber slice.
Hendrick’s Gin is a brand of gin produced by William Grant & Sons in Girvan, Scotland. In addition to the traditional juniper infusion, Hendrick’s uses a hint of Bulgarian Rose followed by a mash of cucumber. Hendrick’s gin is bottled in a dark brown apothecary-style bottle.
Yuzu [YOO-zoo] is a sour Japanese citrus fruit, which is used almost exclusively for its aromatic rind. The rind of the yuzu (which is about the size of a tangerine) has an aroma that’s distinct from lemons and limes or any other Western citrus fruit. It can be found in some Japanese markets or ordered online.
Joey and the TLN Cocktail Masters