Ramos gin fizz cucumber & pink pepper

Name: Ramos gin fizz cucumber & pink pepper
Prep time: 10 min
Cook time: 30 min
Yield: 1 cocktail
Cuisine: Québécoise
Ingredients: ½ cup chopped cucumber; Pinch pink pepper; 1 cup water; 1 cup sugar; 2 oz gin; 1 oz lemon juice; ½ oz cucumber syrup; 1 egg white; ¾ oz 15% country-style cream; 3 oz 1642 cucumber tonic; Pinch of pink pepper

Preparation 10 min
Cooking 30 min
Servings 1 cocktail

By Sarah Apéro /// To make this cocktail, it takes a bit of cardio and willpower. I promise you’ll never work so hard for a drink. It’s a smooth cocktail inspired by one of my favorite local products: the fresh Cucumber Tonic 1642!

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For the cucumber syrup

½ cup chopped cucumber
Pinch pink pepper
1 cup water
1 cup sugar

For the cocktail

2 oz gin
1 oz lemon juice
½ oz cucumber syrup
1 egg white
¾ oz 15% country-style cream
3 oz 1642 cucumber tonic
Pinch of pink pepper

Preparation

For the cucumber syrup:

In a small saucepan, bring the water to the boil.
Reduce heat and add sugar, cucumber and pink pepper. Stir to dissolve sugar. Simmer for 30 minutes.
Remove from heat and allow to cool.
Strain through a sieve and store in the fridge. (Keeps for 2 weeks)

For the cocktail:

In a shaker, make a dry shake (without ice) of the gin, lemon juice, cucumber syrup, egg white and cream. Shake for 1 minute.
Add ice cubes and shake vigorously for another 1 minute.
Strain and let stand for 1 minute before gently adding tonic.
Garnish with pink pepper and serve.

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