Connected Craft "g&t Inspired" Recipe

Make a sea salt solution (if needed)

If you don't have pre-made saline, dissolve 1/4 teaspoon fine sea salt in 1 tablespoon warm water. Allow to cool. You'll use a couple of drops in the cocktail to enhance botanicals.

Chill a highball or large copa glass by filling it with ice and setting aside while you build the drink.

Combine base and modifiers

Discard the ice from the chilled glass. In a mixing glass or shaker filled with ice, add 2 oz London dry gin, 1/2 oz elderflower liqueur, and 1/4 oz dry vermouth.

Add citrus and bitters

Add 1/2 oz fresh lime juice, 1/4 oz fresh lemon juice, and 2 dashes orange bitters to the mixing glass.

Add saline

Add 2 drops of the sea salt solution (or saline). This is very small — the goal is to round and lift botanical flavors, not make the drink salty.

Stir or shake

If you prefer a brighter, slightly aerated texture, shake vigorously for 8–10 seconds. For a silkier, clearer drink, stir with ice for 10–15 seconds to chill and dilute appropriately.

Strain and top

Fill the chilled serving glass with fresh large ice cube(s). Double-strain (if shaken) or fine-strain into the glass over the ice. Top with 3 oz premium tonic water and, if you want a lighter finish, add 1/2 oz soda water. Gently lift and fold with a bar spoon twice — do not stir vigorously, to preserve carbonation.

Slide two cucumber ribbons into the drink along the inside of the glass so they spiral against the glass wall. Float a lime wheel on top. Finish with an edible flower or a small sprig of microherbs if using.

Serve immediately with a short straw. Encourage the guest to smell the cucumber and lime before sipping to experience the layered aromatics.