Knock knock knock.
Ahhh, it’s coming. Summertime. Cut offs and cowboy boots. Oh, wait, I outgrew that when I was 6. It was an interesting look though. Maybe I’ll try to bring it back this year.
I digress. Texas has had a lot of distilleries pop up in the last decade or so, and some of them are doing tremendous business. When I was down there a few weeks ago, I went to the local hooch house and eyeballed what they had that was fun and new. I ended up bringing back to New York a gin called Old Highborn. It’s nice, smooth, and very affordable.
Now if you come here much, you know I like a cucumber. I wanted to fuse the summery cucumber and the dry gin in a glass with a lovely froth on top. I did a little testing and now present you The Gentleman Caller’s Texas Gin and Cucumber Martini. This makes two 4 to 5 ounce martinis or one fish bowl, ya lush.
What you need:
- 3 ounces dry gin (I used Old Highborn)
- 1 ounce elderflower liqueur
- 1 ounce simple syrup
- 2 ounces fresh lemon juice
- 1/2 of a large cucumber, rough peeled and chopped
- 1 egg white
Put 2 martini glasses in the freezer or fill with crushed ice.
Muddle the cucumber pieces thoroughly and then press the juice through a wire mesh, careful to keep seeds out of the liquid.
Fill a shaker halfway with ice. Add gin, elderflower liqueur, simple syrup, lemon juice, strained cucumber juice, and egg white. Shake like crazy.
Strain into chilled glasses. Garnish with cucumber skin if you like, but really the egg white froth is quite enough fanfare.
Downloadable PDF here: The Gentleman Caller’s Texas Gin and Cucumber Martini
Cheers to you,
The Gentleman Caller