Cucumber Eclipse Martini Recipe

Cocktail

1. 1

   Prepare cucumber

   Wash a Persian or English cucumber. Cut four even slices (about 1/8-inch thick). Reserve one long thin slice or use a vegetable peeler to create a ribbon for garnish.

2. 2

   Muddle

   Place the four cucumber slices in a cocktail shaker. Add 0.25 oz simple syrup and 0.5 oz fresh lime juice. Gently muddle 6–8 times to release juice and aroma — avoid over-macerating into a paste.

3. 3

   Add spirits and ice

   Add 2 oz chilled TYKU white saké and 1 oz Aviation Gin to the shaker. Fill the shaker with ice (about 1 cup) so the mixture chills rapidly.

4. 4

   Shake and chill

   Secure the shaker and shake vigorously for 10–12 seconds until the outside of the shaker becomes very cold and slightly frosted.

5. 5

   Double strain into glass

   Double-strain the contents into a chilled coupe or martini glass (use a Hawthorne strainer and a fine mesh strainer) to remove cucumber solids and ice shards, leaving a clear, pale green cocktail.

6. 6

   Top with elderflower tonic

   Gently top the cocktail with 2 oz Q Elderflower Tonic. Pour slowly over the back of a bar spoon or allow it to flow down the side to preserve effervescence and a delicate layered effect.

7. 7

   Garnish and serve

   Float the reserved cucumber ribbon across the surface or drape it along the inside of the glass. Optionally slap a mint sprig between your palms to release aroma and add as a garnish. Serve immediately.

8. 8

   Notes

   For a drier profile, reduce simple syrup to 0.125 oz. Use very cold saké and tonic to minimize dilution; if you prefer stronger cucumber presence, substitute 0.5 oz of saké with an additional 0.5 oz cucumber juice (freshly pressed).