French Maid
Ingredients
- 3 slice Cucumber
- 8 fresh Mint leaves
- 1 1⁄2 oz Cognac
- 1⁄2 oz Difford's Falernum liqueur
- 3⁄4 oz Lime juice
- 1⁄3 oz Sugar syrup 'rich'
- 1 oz Fever-Tree Premium Ginger Beer
Method
Glassware:
Serve in a Collins glass
Prepare:
- Select and pre-chill a COLLINS GLASS.
- Prepare garnish of mint sprigs and cucumber slice.
Method:
- MUDDLE cucumber in base of shaker. (Ideally, cut skin from the cucumber log before chopping).
- Add next 5 ingredients and SHAKE with ice.
- FINE STRAIN into ice-filled glass.
- TOP with ginger beer.
Garnish:
- Garnish with cucumber slice speared with mint sprigs bouquet.
History:
Created in autumn 2007 by Jim Meehan at PDT in New York City for an art gallery opening hosted by John Pellaton of Hine Cognac.
Review:
As Jim Meehan said when he gave us this recipe, "This hybrid of Audrey Saunders Gin Gin Mule substitutes cognac for gin and adds falernum and cucumber. Milk & Honey barman Sam Ross has a similar drink made with Bourbon dubbed the Kentucky Maid: consider this her spicy French sister."
