New Saigon Recipe

Prepare produce

Wash the basil and cucumber. Cut 4 thin slices from the English cucumber (about 1/8-inch thick). Slice the jalapeño into thin rounds; remove seeds for milder heat and reserve one slice for garnish.

Muddle aromatics

In a cocktail shaker, add the 4 cucumber slices, 6 basil leaves (reserve one small leaf for garnish if desired), and 3 jalapeño slices. Add 0.5 oz simple syrup and 0.75 oz fresh lime juice. Use a muddler (or the back of a spoon) to gently press and bruise the basil and cucumber to release juices and aromatics for about 10-15 seconds. Avoid pulverizing the basil into bits—just enough to release oils.

Add spirits and ice

Add 2 oz London dry gin to the shaker. Fill the shaker with roughly 1 cup of cubed ice (enough to chill quickly).

Shake

Secure the shaker lid and shake vigorously for 12-15 seconds until the outside of the shaker is well chilled.

Double-strain into glass

Place a fine strainer (or tea strainer) over a rocks glass filled with fresh ice. Strain the cocktail through both the shaker strainer and the fine strainer to remove cucumber bits, basil fragments, and jalapeño seeds. This yields a clean, lightly textured drink.

Top (optional)

If you prefer a slightly lighter, effervescent finish, top with 1.5 oz club soda. Gently stir once to integrate.

Garnish and serve

Garnish with a basil sprig and the reserved jalapeño slice (float on top or skewer on the rim). Optionally slide a thin cucumber ribbon along the inside of the glass before pouring for a visual touch. Serve immediately.