Lily Pad Recipe

Make ginger syrup

Combine 0.5 cup water and 0.5 cup sugar in a small saucepan. Add sliced fresh ginger and bring to a gentle simmer. Reduce heat and simmer 8–10 minutes until fragrant and slightly thickened. Remove from heat and let steep 20–30 minutes. Strain out ginger and refrigerate syrup. Yields ~6–8 oz.

Quick macerate strawberries into gin

Place quartered strawberries in a small jar, add 4 oz gin (or vodka) and optional 0.5 tsp simple syrup. Muddle lightly or press to release juice, seal and let sit at room temperature for 2–4 hours (or refrigerate overnight for stronger flavor). Strain solids; reserve liquid as strawberry gin. Use 0.5 oz per cocktail.

Chill a coupe or Nick & Nora glass in the freezer or with ice while you build the cocktail.

Add 2 oz gin, 0.5 oz strawberry gin (or 0.5 oz strawberry syrup if using), 0.75 oz fresh lemon juice, 0.5 oz ginger syrup, 0.5 oz pomegranate juice, 0.5 oz fresh cucumber juice, and 2 dashes orange bitters into a cocktail shaker.

Fill the shaker with ice (about 4–6 cubes). Secure the lid and shake vigorously for 12–15 seconds until the shaker is frosty and well-chilled. This both chills and slightly dilutes the cocktail to balance the flavors.

Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to remove small ice chips and any pulp from strawberry or cucumber.

Garnish: thread a thin cucumber ribbon on the inside rim of the glass or form a gentle coil and float on the surface. Add a small sprig of micro-mint and scatter about 1 tsp pomegranate seeds on top or along the edge for visual contrast.

Serve immediately. Optional: express a small twist of orange peel over the drink before dropping it in for an extra citrus aromatic boost.