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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Stephen Cole, bartender at The Barrelhouse Flat in Chicago, created this dressed-up take on the classic gin and tonic for our story Spring Cocktails Perfect for Brunch. While you should feel free to use your favorite gin, for this absinthe-laced cocktail, Cole suggests trying Hayman's Old Tom Gin, which is slightly sweeter than more traditional English dry gin. Ingredients:
3 thin slices peeled cucumber, plus 1 slice for garnish |
1/2 ounce absinthe |
2 ounces gin |
3/4 ounce lemon juice |
3/4 ounce simple syrup |
2 to 4 ounces tonic water, chilled |
Directions:
1. In a cocktail shaker, muddle the cucumber until slightly broken up, about 20 seconds. Add the absinthe and let macerate for about 30 seconds. Add the gin, lemon juice, and simple syrup, then fill the shaker with ice and shake vigorously until completely mixed, about 20 seconds. Strain into a Collins glass (or any tall glass tumbler), top with tonic, and garnish with a cucumber slice.
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