The ‘peacemaker’ Recipe

Make cucumber juice

Peel (optional) and roughly chop half of a medium cucumber. Place pieces in a blender and puree until smooth. Strain through a fine mesh sieve or cheesecloth into a small container, pressing to extract liquid. Measure 0.5 oz for cocktail. Refrigerate any extra for another use.

Chill glass

Place a rocks or coupe glass in the freezer for 5 minutes or fill with ice water while you prepare the cocktail to ensure the glass is well chilled.

Rinse the chilled glass with absinthe: pour the 0.25 tsp absinthe into the chilled glass, swirl to coat the interior evenly, then discard the excess by either tipping it out or blotting with a paper towel. This leaves a subtle anise note without overpowering the drink.

Add ingredients to a cocktail shaker: combine 2 oz gin, 1 oz Forthave Yellow, 0.75 oz fresh lemon juice, 0.5 oz fresh cucumber juice, and 0.25 oz simple syrup into a shaker filled halfway with ice.

Shake: Vigorously shake for 12–15 seconds until the exterior of the shaker is frosty and well chilled. This chills and dilutes to the right level while creating a lively texture from the cucumber.

Strain: Double-strain (through a Hawthorne and then a fine mesh) into the absinthe-rinsed glass over one large ice cube or a sphere to slow dilution and keep the drink cool.

Garnish: Thread a thin cucumber ribbon or a cucumber wheel onto a pick and place it across the top of the glass or float it on the surface. Express a lemon twist over the drink (pinch the peel to release oils) and drop it in or rest it on the rim.

Serve: Present immediately. Recommend tasting and adjusting future batches by +/- 0.25 oz simple syrup or cucumber juice to suit seasonal cucumber freshness.