Restaurants/Brasserie Les Mordus/Vents Du Fleuve / River's Winds Recipe

Vents Du Fleuve / River's Winds Recipe

Gin, Citron, Concombre, Hydrolat de myrique baumier

Inspired by Brasserie Les Mordus
Time10m
Serves1
Jump to Recipe
Last updated Jul 26, 2026

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Ingredients

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Cocktail

Garnish & Rinse

Method

Cocktail

  1. 1

    Prepare cucumber juice

    Peel (if skin is waxy) and coarsely chop 1/2 a medium cucumber. Press through a fine-mesh sieve or cheesecloth into a small bowl, pressing to extract as much liquid as possible. You need approximately 30 ml of cucumber juice. Discard pulp or save for another use.

  2. 2

    Combine and chill

    In a cocktail shaker, add 60 ml gin, 20 ml fresh lemon juice, 30 ml fresh cucumber juice, and 15 ml simple syrup. Add 1 cup of ice to the shaker.

  3. 3

    Add hydrolat

    Add 4 drops of myrica gale (bayberry) hydrolat to the shaker. If you only have meadowsweet hydrosol, use 3–4 drops. The hydrolat is very aromatic — start with the stated amount and adjust in future batches if desired.

  4. 4

    Shake

    Seal the shaker and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.

  5. 5

    Double-strain and serve

    Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine-mesh sieve to remove ice shards and any tiny cucumber solids. Optionally, chill the glass beforehand with ice and water, then dump before pouring.

Garnish & Finish

  1. 6

    Rinse (optional)

    If you want an intensified aromatic rim, gently wipe the inner rim of the glass with the lemon twist and run the cucumber slice lightly around the edge. Do not over-wet the rim; the hydrolat in the cocktail is the main aromatic.

  2. 7

    Garnish

    Float the thin cucumber ribbon in the surface of the cocktail or drape it along the inside of the glass. Twist the lemon peel over the drink to express oils, then discard or place on the rim. Serve immediately.

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