The Waterloo Recipe
waterloo gin, cucumbers, grapefruit juice
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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Prepare cucumber juice
Peel and roughly chop 1/2 of a seedless cucumber. Put the pieces into a blender and blitz until liquid. Strain through a fine mesh sieve or cheesecloth into a small container, pressing to extract about 3/4 oz of juice. Reserve.
- 2
Add the Waterloo gin, fresh grapefruit juice, prepared cucumber juice, fresh lime juice, and simple syrup into a cocktail shaker.
- 3
Fill the shaker with ice (about 6 large cubes). Secure the lid and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.
- 4
Double-strain the cocktail into a chilled coupe or a rocks glass filled with fresh ice using a hawthorne strainer and a fine mesh strainer to remove small ice shards and any cucumber solids.
- 5
Optional vermouth float
If using, gently pour 1/4 oz dry vermouth over the back of a spoon held just above the surface of the cocktail to create a delicate float.
Garnish
- 6
Make a cucumber ribbon by thinly slicing lengthwise with a vegetable peeler. Thread the ribbon onto a cocktail pick or lay it along the inside rim of the glass.
- 7
Express the oils from a grapefruit twist over the cocktail by holding the twist skin-side down about 3 inches above the drink and giving it a firm squeeze, then drop the twist in or rest it on the rim.
- 8
Serve immediately.
