Charlotte Voisey always has some good recipes tucked up her sleeve. This spicy cucumber gimlet seems to have gone mostly under the radar [via Small Screen Cocktails].
- 1.75oz hendrick’s
- .25 oz ancho verde
- .5 oz simple syrup
- .75 cucumber juice
- .75 lemon juice
- .5 corn water
Garnish with micro greens and an edible flower.
To make the corn water blend a can of corn and then filter it (or pass it through a centrifugal juicer)