Spring Columbia 2003 Recipe

Prepare glass

If desired, chill a coupe or Nick & Nora glass in the freezer for 5–10 minutes. Optionally, rub a lime wedge around the rim and dip into coarse salt or a salt/pepper mix for a light savory rim.

Cucumber

Slice a thin ribbon of cucumber for garnish and set aside. Cut a 1/2-inch piece of cucumber (peeled if waxed) for muddling.

Muddle cucumber

In a cocktail shaker, place the 1/2-inch cucumber piece and the simple syrup (0.5 oz). Gently muddle 4–5 times to release fresh cucumber juice and aroma — do not pulverize to avoid bitterness.

Combine ingredients

Add the tequila (2 oz), Green Chartreuse (1/2 oz), lime juice (3/4 oz), elderflower liqueur (1/4 oz, if using), and celery bitters (2 dashes) to the shaker. Fill the shaker with the ice cubes.

Shake

Shake vigorously for 12–15 seconds until the shaker is well-chilled (exterior will frost). This both chills and lightly dilutes the cocktail for balance.

Double strain

Double-strain the cocktail through a fine-mesh strainer into the chilled coupe/Nick & Nora to remove small cucumber solids and ice shards for a silky texture.

Float or garnish: Thread the thin cucumber ribbon into a gentle curl and rest it across the rim or float it on the surface. Add the lime wheel on the rim or on the drink. If you used the salt rim, present it facing up. Serve immediately.

Tasting notes: The drink should present herbal honeyed notes from the Chartreuse and elderflower, rounded by the warm tequila and brightened by lime and cucumber. Adjust future batches by trimming syrup (if too sweet) or Chartreuse (if too herbal).