Tré Cucumber Recipe

SIGNATURE BRUNCH COCKTAILS

1. 1

   Make quick honey syrup

   Combine 1 tablespoon honey and 1 tablespoon hot water in a small ramekin or cup. Stir vigorously until the honey is fully dissolved and the mixture is smooth and pourable. This makes about 15 ml of honey syrup and will blend easily into cold cocktail ingredients.

2. 2

   Prep cucumber

   Reserve one thin cucumber slice and cut it into a long ribbon for garnish (use a vegetable peeler). Place the remaining 4 thin cucumber slices in the bottom of a cocktail shaker or sturdy mixing glass.

3. 3

   Muddle cucumber with syrup

   Add the prepared honey syrup to the shaker with the 4 cucumber slices. Gently muddle 6–8 times — press just enough to release fresh cucumber juice and aroma without pulverizing to a puree. The goal is light juice and aroma to keep the drink bright and clean.

4. 4

   Build and chill

   Add 45 ml Helix Vodka and 30 ml Caravella Limoncello to the shaker with the muddled cucumber and syrup. Add 4 ice cubes, secure the lid, and shake vigorously for 10–12 seconds until well chilled (the shaker should be frosty).

5. 5

   Strain and serve

   Double-strain the cocktail into a chilled coupe or rocks glass (use a Hawthorne strainer and a fine mesh strainer) to remove cucumber solids. Alternatively, strain over fresh ice if you prefer it on the rocks.

6. 6

   Garnish

   Lay the reserved cucumber ribbon along the inside of the glass or thread it on a cocktail pick and rest across the rim. Optionally express a light lemon peel over the drink for extra brightness (not required). Serve immediately.