| White Linen |
Author: Nicole
Ingredients
- 1-1/2 ounces gin (see Notes)
- ½ ounce elderflower liqueur, such as St. Germain
- 1 ounce freshly squeezed lemon juice (~ 1 lemon) (see Notes)
- ½ ounce simple syrup (see Notes)
- 3 cucumber slices
- Soda water
- Garnish with cucumber slice
Instructions
- Fill a cocktail shaker with ice and add gin, St. Germain, lemon juice, simple syrup and cucumber slices.. Shake for about 15 seconds. It should be well chilled and you should be able to taste the cucumber.
- Strain into a Collins glass (see Notes) with ice.
- Top with soda water – about 2 ounces.
- Garnish with a cucumber slice.
Notes
* Hendrick’s gin is recommended as it is made with cucumbers – so using it in a cocktail with fresh cucumbers is ideal. Don’t have Hendrick’s? Any good dry gin will work.
* Before squeezing a lemon, heat it in a microwave for about 20 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
* A Collins glass ranges from 10 to 14 ounces whereas a highball glass ranges from 8 to 12 ounces.
SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.
* Before squeezing a lemon, heat it in a microwave for about 20 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
* A Collins glass ranges from 10 to 14 ounces whereas a highball glass ranges from 8 to 12 ounces.
SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.
Recipe by Riegl Palate at https://www.rieglpalate.com/white-linen/