bluefacedpixie

From Danika, from one of her food blogs, the drink of the summer:

Gordons Cup
Adapted from Bon Apptit, April 2008

We used Tanqueray gin for this drink its our usual brand but Plymouth would also be very nice. We served it in wide-mouth champagne glasses, but you could also use a rocks glass, which is what the original recipe recommends. Oh, and before you start, note that the quantities listed below make only one serving. You can scale them up easily, though.

To make the simple syrup called for below, combine 1 cup sugar and 1 cup water in a small saucepan, and stir over medium heat until the sugar dissolves. Rais! e the heat, and boil for 1 minute. Cool the syrup to room temp! erature; then store it in the fridge indefinitely. (Or, if you cannot be bothered to make simple syrup, you can use superfine sugar to taste.)

2/3 of a small lime, cut into 6 wedges
2 (-inch-thick) rounds of peeled cucumber

cup gin
1 to 1 Tbsp. simple syrup
Ice
Pinch of sea salt

Place the lime and the cucumber in a cocktail shaker, and mash them with a muddler or wooden spoon until the lime is juiced and the cucumber is pulpy. Add the gin, 1 Tbsp. simple syrup, and 1 cup ice. Cover, and shake vigorously three times. (At this point, I recommend tasting a little bit: you might want a splash more gin, or a bit more simple syrup.) Pour the contents of the shaker into a glass with or without some ice, as you see fit. Sprinkle with salt.

Note: To garnish this, you could use a wedge of lime or a thin sliver of cucumber. Brandon, however, wants to try a sprig of mint or cilantro next t! ime.

Yield: 1 serving

How can you not like 1 serving that has 1/4 cup of gin? Ok, so really that’s only 1.5 oz – but who says you need to use regulation cup sizes