Rockeys Botanical Recipe

Prepare glass

Chill a coupe or Nick & Nora glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the drink.

Rinse with absinthe

Pour about 0.25 tsp absinthe (or anise liqueur) into the chilled glass, swirl to coat the interior, then discard any excess. This leaves a light botanical perfume.

Muddle cucumber

In a cocktail shaker, place 3 thin slices of cucumber. Gently muddle 2–3 times to release fresh juices and aroma — do not over-mash into a puree.

Combine liquids

Add 2 oz gin, 0.5 oz elderflower liqueur, 0.25 oz green Chartreuse, 0.25 oz dry vermouth, 0.75 oz fresh lemon juice, and 0.5 oz simple syrup into the shaker with the muddled cucumber.

Dry shake (optional)

For a silkier texture and to better integrate the cucumber, seal the shaker and shake vigorously without ice for 10 seconds.

Shake with ice

Add ice to the shaker (enough to fill) and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Double strain

Double strain the cocktail into the absinthe-rinsed chilled glass using a Hawthorne strainer and a fine mesh strainer to remove cucumber solids and ice shards.

Arrange garnish: Thread a long thin cucumber ribbon into a curl and rest it on the rim or float it inside the cocktail. Clap the mint sprig between your palms to gently bruise and release aromatics, then place it upright in the drink or float beside the cucumber. If using, place a single edible flower on the surface for a delicate finishing touch.

Serve: Present the Rockeys Botanical immediately while chilled. Encourage your guest to inhale the mint and cucumber aromatics before sipping to appreciate the layered botanicals.