Twenty Acres Recipe

Prepare herb-cucumber muddle

Place the 6 parsley leaves and the peeled, chopped cucumber slice in a cocktail shaker. Use a muddler to gently press and bruise the parsley and cucumber until they release bright green aroma and some juice — about 10–15 light presses. Avoid over-muddling to prevent bitter chlorophyll extraction.

Add spirits and sweetener

Add 2 oz gin, 0.5 oz Green Chartreuse and 0.5 oz honey simple syrup to the shaker. The Chartreuse adds herbal complexity that complements the parsley.

Add acid and ice, then dry shake

Add 0.75 oz fresh lemon juice and the 6 ice cubes for initial chilling. Secure the shaker and shake vigorously for 10 seconds to integrate the citrus with the muddled herbs and cucumber.

Wet shake

Add additional ice to fill the shaker (if needed) and shake vigorously for 12–15 seconds until the exterior of the shaker is very cold and slightly frosted.

Double strain

Strain the cocktail through a fine mesh strainer into a chilled coupe or rocks glass filled with 4 ice cubes (for a long/rocks presentation) or into a chilled coupe without ice for a neat serve. Double straining removes seeds and herb bits for a clean texture.

Thread a thin cucumber ribbon and the small parsley sprig together or float them on the surface of the cocktail. Express a lemon peel over the drink (optional) and discard. Serve immediately.