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.