Saturday, July 5, 2014
Happy Hour: Strawberry Jalapeño Cucumber Cocktail
Last fall in Las Vegas we bought tickets to a food event at Yellowtail at Bellagio that was all you can eat & drink for an afternoon. Unfortunately, due to having too much fun the night before, we couldn't bear to eat much sushi or oysters. I had a glass of champagne and lots of water and we were thinking of admitting defeat, until the bartender offered to make us a spicy cocktail that might perk us up while we enjoyed the view.
He made a delicious concoction of Bombay Sapphire East gin, strawberry purée, jalapeños and cucumber. It was so refreshing, we felt cured! We had another and felt so good we vowed to track down the gin to make it at home.
So my husband, the Beer Baron, made us a great cocktail recently based on the memory of that refreshing day.
For two cocktails you'll need:
4 large strawberries
1/3 English cucumber
1/2 small jalapeño, seeded
1 teaspoon sugar
juice of 1/2 a lime
3 oz Sapphire East gin (or regular gin)
Dice up the cucumber, strawberries and jalapeño and toss them in a cocktail shaker with the sugar and lime juice.
Muddle the berries and everything together. A wooden spoon is great for this if you don't have a muddler. You want to crush the berries and cucumber as much as possible.
Then add the some ice and gin to the shaker, place the lid on top and shake it up!
Strain the mixture evenly into two highball glasses and add a couple of ice cubes.
Top with club soda and garnish with a slice of cucumber and strawberry and there you go! An incredibly refreshing cocktail for summer nights or the next day. Enjoy!