Craft Cocktails Recipe
Make Craft Cocktails Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Classic Whiskey Sour
Cucumber Gin Fizz
Smoky Mezcal Paloma
Cucumber Syrup (make-ahead)
Method
Classic Whiskey Sour
Prepare glass
If desired, chill an Old Fashioned glass in the freezer for 10 minutes. Have a large ice cube or a few large cubes ready.
Dry shake (if using egg white)
In a cocktail shaker, combine 2 oz bourbon, 0.75 oz fresh lemon juice, 0.75 oz simple syrup and 0.5 egg white. Seal and shake vigorously without ice for 15 seconds to emulsify and build foam.
Wet shake
Open the shaker, add ice (about 4 large cubes), reseal and shake hard for 10–15 seconds until the shaker is very cold to the touch.
Cucumber Gin Fizz
Muddle
In a shaker, add 4 cucumber slices and gently muddle 4–6 times—just enough to release juice and aroma without over-pulverizing.
Shake
Add 1.75 oz gin, 0.75 oz fresh lime juice and 0.75 oz cucumber syrup to the shaker. Add plenty of ice (or crushed ice), seal and shake vigorously for 10–12 seconds.
Strain and top
Double-strain into a Collins or highball glass filled with crushed ice. Top with 2 oz club soda, stir gently once to integrate, and garnish with a cucumber slice and mint sprig.
Smoky Mezcal Paloma
Rim the glass
Rub a grapefruit wedge around the rim of a highball glass and dip into 1 tsp salt to coat the rim lightly (optional).
Mix
In a shaker filled with ice, combine 2 oz mezcal, 2 oz fresh grapefruit juice, 0.5 oz fresh lime juice and 0.5 oz agave syrup. Shake briefly (6–8 seconds) to chill and combine.
Cucumber Syrup (make-ahead)
Cook syrup
Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer (about 3–4 minutes).
Infuse cucumber
Add 1 cup chopped peeled cucumber to the syrup, reduce heat to low, and simmer gently for 5 minutes to extract flavor. Remove from heat and let cool to room temperature for 20–30 minutes.
Strain and store
Strain the syrup through a fine-mesh sieve, pressing solids to extract liquid. Discard solids, transfer syrup to a clean bottle, refrigerate. Syrup will keep 1–2 weeks.