Gin Salad Recipe

Prepare fresh juices

If you don't have store-bought juices, press or blend and strain about 2–3 inches of peeled cucumber to yield 0.75 oz cucumber juice and cut a few slices of fresh pineapple and press or blend and strain to yield 0.75 oz pineapple juice. Chill briefly.

Build and shake

Add 1.75 oz gin, 0.5 oz Green Chartreuse, 0.5 oz Midori, 0.75 oz fresh lime juice, 0.75 oz cucumber juice, 0.75 oz pineapple juice, and 0.25 oz simple syrup into a cocktail shaker. If using, add a 0.25 tsp pinch of salt. Fill the shaker with ice (about 1 cup).

Shake vigorously

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and slightly frosted. This further integrates the liqueurs and fresh juices and chills the cocktail thoroughly.

Fine strain and serve

Double-strain the cocktail into a chilled coupe or Nick & Nora glass (or a rocks glass over fresh ice if preferred) using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any pulp.

Garnish

Thread two long cucumber ribbons into the glass or drape them along the rim, add a pineapple wedge or small pineapple leaf, and float a thin lime wheel on top. The cucumber and pineapple garnish accent the 'salad' concept of the drink.

Taste and adjust

Taste the cocktail once poured. If it needs more brightness, add a few drops of fresh lime; if too tart, add 0.25–0.5 oz simple syrup and stir gently. Serve immediately.