|Photo: Katie Burnett|
Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.
Friday, June 28, 2013
1 oz. blanco tequila
1 1/3 oz. dry vermouth
Scant 3/4 oz. fresh lemon juice
1/2 oz. simple syrup (1:1)
5 fresh cucumber wheels
14 fresh cilantro sprigs
Tools: muddler, shaker, strainer, fine-strainer
Garnish: cucumber slices and cilantro sprig
Muddle the cucumber slices in a shaker. Add the remaining ingredients and shake with ice. Fine-strain into a rocks glass that’s packed with crushed ice and garnish.
Pip Hanson, Marvel Bar, Minneapolis