Icy Isthmus Recipe

Make the infusion

Place 2 cups Death's Door gin and 1 cup thinly sliced peeled English cucumber in a clean, sealable jar. Seal and refrigerate at least 6 hours, preferably 12–24 hours for a pronounced but bright cucumber note. Taste after 6 hours — when the cucumber aroma is present but not vegetal, strain.

Strain and store: Strain the infused gin through a fine mesh sieve lined with cheesecloth into a clean bottle. Discard the cucumber solids. Keep refrigerated and use within 2–3 weeks for best flavor.

Prepare honey syrup

If you don't already have honey syrup, make it by combining equal parts honey and very hot water (for this recipe: 1 tablespoon honey + 1 tablespoon hot water). Stir until fully combined and slightly cooled. Measure 0.5 oz for the cocktail.

Chill glass

Place a coupe or martini glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Build and shake

In a shaker, add 2 oz cucumber-infused gin, 0.5 oz dry vermouth, 0.5 oz fresh lemon juice, 0.75 oz cranberry juice, and 0.5 oz honey syrup. Fill the shaker with ice (large cubes preferred) and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Double strain

Dump the ice or water from your chilled glass. Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne and fine-mesh strainer to catch any small ice shards and pulp for a silky texture.

Garnish and serve

Express the oils of an orange or lemon twist over the drink and rub the rim with the twist, then drop it in (or discard per taste). Add a thin cucumber ribbon along the inside of the glass or thread it on a pick as a garnish. Serve immediately.