The season of sun is here, and produce is in full production. My plans for backyard garden beds are in the works, but in the meantime, friends and neighbors keep me well stocked with fresh produce from their own gardens.
At times, the inventory is quite abundant, which has me on my toes to create recipes with the items at hand. Right now, I have a surplus of Eureka lemons, cucumbers, and rosemary, which sound like the perfect start to a refreshing cocktail. With the addition of a few ingredients in the pantry and fridge, I’ve put together a garden-fresh, tasty treat to cool you and your guests down this summer. As you head into the weekend, here’s to a season of fun in the sun!
Prep: 6 min. | Serves: 1
2 oz. gin (Castle & Key recommended)
1 oz. fresh squeezed lemon juice (reserve 1 slice)
1/2 oz. Dram juniper rose syrup
1 thinly sliced cucumber
2 sprigs fresh rosemary
1 sugar cube
3 dashes celery bitters
Splash of San Pellegrino mineral water
2 juniper berries for garnish
Place 1 slice of lemon, 1 sprig of rosemary, sugar cube, and 3 dashes of celery bitters in mixing pitcher. Add several ice cubes, and stir to combine.
Line an old fashioned glass with thinly sliced cucumber. Fill with ice. Strain contents of mixing pitcher into glass. Gently pour juniper rose syrup (it will settle to the bottom). Top with a splash of mineral water. Garnish with remaining rosemary sprig and juniper berries. Stir to enjoy.