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Ingredients
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Base & Spirit
Bitter & Green Notes
Silky Texture & Balance
Garnish
Ice
Method
Preparation
Make honey syrup (if not ready)
Combine equal parts honey and hot water (1:1) and stir until fully combined. Cool before using. Use 0.5 oz for this cocktail.
Prepare cucumber juice
Peel and roughly chop a half cucumber. Press through a fine mesh strainer or cheesecloth to yield fresh cucumber juice. Measure 0.75 oz for the drink.
Mixing & Building
Dry shake (if using egg white)
In a cocktail shaker, combine gin (2 oz), Green Chartreuse (0.5 oz), Campari (0.25 oz), fresh cucumber juice (0.75 oz), fresh lemon juice (0.5 oz), aged dry vermouth (0.75 oz), honey syrup (0.5 oz) and egg white (0.5 oz). Seal the shaker and shake vigorously without ice for 12–15 seconds to emulsify and build a silky foam.
Wet shake
Add ice to the shaker (about 6 cubes). Shake vigorously for 10–15 seconds until the exterior of the shaker is very cold (this chills, dilutes, and integrates the bitter and vegetal elements).
Fine strain
Double-strain the cocktail into a chilled coupe or Nick & Nora glass over one large serving ice cube (or without ice if preferred). Use a fine mesh strainer to remove small ice chips and cucumber particulates for a clean, silky texture.
Garnish & Finish
Express the orange twist over the drink (optional) to release the oils and discard or place on the rim for a faint citrus lift. Lay the thin cucumber ribbon along the inside of the glass or float it on top of the cocktail. Finish by resting a fresh basil or shiso leaf on the surface for an herbaceous aroma. Serve immediately.