Restaurants›Premiere on Broadway›Cube - Cumber Recipe

Cube - Cumber Recipe

Inspired by Premiere on Broadway
Time25m
Serves1

Cucumber Infused Espolon Tequila, Lavender, Lime

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cocktail

Infusion

Lavender Simple Syrup

Garnish

Method

Infusion

1

Make a quick cucumber infusion to add a bright cucumber note layered with the Espolón. In a clean jar combine 4 oz tequila and 1/2 cup thinly sliced seedless cucumber. Seal and refrigerate for 1–2 hours for a light infusion (up to 4 hours for stronger flavor). Strain through a fine mesh and reserve infused tequila. Discard cucumber solids.

2

Note: The recipe uses 2 oz regular Espolón as the cocktail base. Replace up to 0.5–1 oz with the cucumber-infused tequila if you want a more pronounced cucumber character. This ingredient is listed as optional 0 oz above because you can substitute from the infusion step.

Lavender Simple Syrup

3

In a small saucepan combine 1/2 cup sugar and 1/2 cup water. Add 1 tsp dried culinary lavender. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Simmer 1–2 minutes to allow lavender to infuse, then remove from heat and let cool to room temperature, steeping for 10–15 minutes for fuller aroma. Strain out lavender and store syrup in the refrigerator for up to 2 weeks.

Cocktail Assembly

4

Prepare cucumber juice

If you don't have bottled cucumber juice, juice half a small cucumber: pulse sliced cucumber in a blender, then strain through a fine mesh or cheesecloth to yield about 1 oz fresh cucumber juice. Reserve pulp for another use.

5

Fill a cocktail shaker with 1 cup ice.

6

Add to the shaker: 2 oz Espolón tequila, 0.5 oz lavender simple syrup, 0.75 oz fresh lime juice, and 1 oz fresh cucumber juice. If you made cucumber-infused tequila, substitute up to 1 oz of the Espolón with the infused tequila to taste (see infusion step).

7

Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.

8

Double-strain into a chilled rocks glass over one large clear ice cube (or an ice sphere).

9

Garnish with a cucumber ribbon or wheel and a lavender sprig. For dramatic presentation, place a small piece of food-grade dry ice in the glass just before serving — ensure dry ice never contacts skin or is ingested; warn guests and allow dry ice to fully sublimate before drinking.

10

Serve immediately.