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Ingredients
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Cocktail
Mint Syrup (makes ~8 oz)
Method
Mint Syrup
- 1
Make syrup
Combine 1 cup sugar and 1 cup water in a small saucepan over medium heat. Stir until the sugar fully dissolves and the mixture begins to simmer (about 3–4 minutes).
- 2
Remove the pan from the heat, add 1/2 cup packed fresh mint leaves, cover and let steep for 20–30 minutes to infuse. Taste after 20 minutes and steep longer if you want stronger mint flavor.
- 3
Strain out the mint leaves through a fine mesh sieve or cheesecloth into a heatproof container. Cool to room temperature, then refrigerate. Yields about 8 ounces. Keep refrigerated up to 2 weeks.
Cocktail Assembly
- 4
- 5
Combine ingredients
Add 2 oz gin (or vodka), 0.75 oz fresh lime juice, 0.5 oz mint syrup, 0.25 tsp rosewater, and 0.25 oz simple syrup (if using) to the shaker with the muddled cucumber.
- 6
Dry shake (optional)
If you prefer a frothier, more integrated texture, shake without ice for 10 seconds to emulsify the rosewater and cucumber with the liquor.
- 7
Shake with ice
Add 1 cup ice to the shaker and shake vigorously for 12–18 seconds until the exterior of the shaker is cold.
- 8
Double strain
Double-strain the cocktail into a chilled coupe or Nick & Nora glass (or a rocks glass over fresh ice) using a cocktail strainer and a fine mesh sieve to remove cucumber bits and mint.
- 9
Top (optional)
If desired, top the cocktail with about 1 oz of sparkling water for a lighter texture and gentle effervescence.
- 10
Garnish & serve
Garnish with a cucumber ribbon or wheel and a fresh mint sprig. Serve immediately.
