This cocktail is a Sacramento favorite. Yes, as in the capital of California. Not exactly the place you think of for cocktail inspiration.

In 2008, Rene Dominguez, then-bartender at Ella Dining Room, created this libation during Sacramento Cocktail Week. It was made even more popular at the Shady Lady Saloon. In fact, both still have it on their cocktail menus. It became a regional favorite and for a period time was also found in a can.

This cocktail is a nod to Sacramento being the ‘Farm to Fork’ capital with a focus on fresh, small-batch ingredients. Cucumbers, lemon juice and using a bit of artistic license, St. Germain. While St. Germain is produced in France from elderflowers, elderflowers grow in California and can be found in the Sacramento area. 

Hendrick’s gin is absolutely the gin of preference for this cocktail. One of its ingredients is actually cucumbers so adding fresh cucumbers to a cocktail containing it is a perfect complement. If you don’t have Hendrick’s gin, any good quality dry gin will work and especially one that is floral or botanical forward.

This cocktail is crisp (think ‘white linen’) and refreshing. It’s a perfect summertime drink – kind of a boozy lemonade.

To emphasize the ‘white linen’ name, I placed an Irish linen napkin in the photo. We brought back a linen tablecloth and napkin set from our honeymoon in Ireland in 1995. We still have the set today.

I hope you’ll work this lovely cocktail into your summer rotation. Keep it in mind when you have an abundance of cucumbers from your garden or CSA. 

White Linen

 

White Linen
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Recipe type: Drink
Author:
Serves: 1
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
  1. 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.
  2. Strain into a Collins glass (see Notes) with ice.
  3. Top with soda water – about 2 ounces.
  4. 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.
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Source:  Variation on recipe from New York Times Cooking