Rites of Spring

By / Photography By Jenny Acheson | April 03, 2017

Ingredients

  • 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.

Ingredients

  • 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)
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