| The Irish Bean |
Author: Nicole
Ingredients
- 1-1/2 ounces Irish whiskey (such as Jameson)
- ½ ounce elderflower liqueur (such as St. Germain)
- ¾ ounce freshly squeezed lemon juice (~1/2 lemon) (see Notes)
- ¾ ounce simple syrup (see Notes)
- 4 slices of cucumber, divided
Instructions
- Add 3 slices of cucumber to a cocktail shaker. Muddle until juices are fully extracted.
- Fill shaker with ice and add whiskey, elderflower liqueur, lemon juice and simple syrup. Shake for 30 seconds and strain into a rocks glass over ice (preferably 1 large cube).
- Garnish with the remaining slice of cucumber.
Notes
* Before squeezing lemons, 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.
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.
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/the-irish-bean/