Ramos gin fizz cucumber & pink pepper
- Preparation 10 min
- Cooking 30 min
- Servings 1 cocktail
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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
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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.