Syster Recipe

Prep

Chill a coupe or highball glass in the freezer for at least 5 minutes. Thinly slice a cucumber and set aside one long ribbon for garnish. If using fresh lemon, juice and measure 0.75 oz.

Muddle

In a cocktail shaker, place 3 fresh cucumber slices and 0.5 oz simple syrup. Gently muddle (2–4 presses) to release cucumber juice and aroma without pulverizing into mush.

Combine

Add 2 oz gin, 0.5 oz elderflower liqueur, 0.75 oz fresh lemon juice, and 0.5 of an egg white (if using) to the shaker. Add a handful of ice (about 1 cup).

Dry Shake (if using egg white)

If you included egg white, first shake vigorously without ice for 10–15 seconds to emulsify and build foam.

Shake

Add ice (if you dry-shook) or proceed directly and shake the shaker vigorously for 10–15 seconds until well chilled (metal shaker will frost).

Double Strain

Double-strain the cocktail into the chilled glass (use a Hawthorne strainer and a fine mesh strainer) to remove cucumber solids and small ice shards, preserving a silky texture.

Top and Finish

Top the cocktail with about 1.5 oz club soda to add lift. If desired, add 1–2 drops (about 2 tsp) of Angostura bitters on the foam for aroma and a touch of color; gently swirl with a toothpick for a subtle pattern.

Garnish

Thread the cucumber ribbon onto a pick or lay it inside the glass, and add a lemon twist on the rim. Serve immediately.

Notes

Adjust sweetness with simple syrup to taste. If you prefer a lighter cocktail, reduce gin to 1.5 oz and increase soda to 2.5 oz. Use pasteurized liquid egg white if concerned about raw egg.