Ingredients
SERVINGS: 1 Serving(s)
- 2 ounces Fords Gin
- 2 ounces Cucumber Water Purée
- ¼ ounce St-Germaine Elderflower Liqueur
- ½ ounce pamplemousse rose liqueur
- ½ ounce freshly squeezed grapefruit juice
- ½ ounce freshly squeezed lemon juice
- 1 ounce local honey syrup (equal parts honey to boiling water)
Preparation
1. Purée the following in a blender and fine strain through a chinois or cheesecloth: 5 generous pieces of honeydew, 5 generous pieces of pineapple, 5 cucumber slices (peeled), 3-4 slices of jalapeño with seeds, 3 basil leaves
2. Add all ingredients in a shaker tin and shake vigorously for 15 seconds. Double strain with a Coco strainer into a rocks cocktail glass. Add fresh ice and garnish with a cucumber horse neck.
