Benedict Cucumberbatch Recipe
A patron favorite is the Benedict Cucumberbatch, a Pangea Kitchen original! I put a new spin on the traditional Gimlet and added a spicy kick. I begin with infusing New Amsterdam gin and Thai chili peppers for three days, and afterwards I combine this concoction with cucumber, basil and house-made simple syrup consisting of cold macerated cucumbers and a refreshing basil purée. You won’t find a drink like the Benedict Cucumberbatch anywhere else!
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Ingredients
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Cocktail Ingredients
Method
Preparation Directions
Infuse the Gin
In a sealed jar, combine 750ml of New Amsterdam gin with 2-3 Thai chili peppers. Let the mixture sit in a cool, dark place for 3 days to infuse.
Make the Simple Syrup
In a blender, combine 1 medium cucumber (peeled and chopped), 1 cup of water, and 1 cup of sugar. Blend until smooth. Strain the mixture through a fine mesh sieve to remove solids. Chill the syrup in the refrigerator.
Prepare the Cocktail
In a cocktail shaker, combine 2 oz of the infused gin, 1 oz of the house-made simple syrup, 0.5 oz of fresh lime juice, and 10 fresh basil leaves. Add ice and shake well.
Strain and Serve
Strain the cocktail into a chilled cocktail glass. Garnish with a slice of cucumber and a Thai chili pepper.