Eastside Gimlet
Ingredients
- 2 slice Cucumber
- 8 fresh Mint leaves
- 2 oz Tanqueray London Dry Gin
- 3⁄4 oz Lime juice
- 1⁄2 oz Sugar syrup 'rich'
- 1⁄2 oz Thomas Henry Soda Water
Method
Glass:
Photographed in a Michelangelo Coppa 225ml
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of mint leaf and cucumber slice.
Method:
- MUDDLE cucumber in base of shaker. (Ideally, cut skin from the cucumber log before chopping).
- Add mint and lightly MUDDLE (just to bruise).
- Add gin, lime juice and sugar syrup, and SHAKE with ice.
- FINE STRAIN into chilled glass.
- TOP with soda.
Garnish:
- Garnish with mint leaf pegged to rim and cucumber slice floated on surface.
History:
Created in 2004 by George Delgado at Libation in Manhattan, New York City, originally as a long drink. Christy Pope took the Eastside to Milk & Honey, where this popular straight-up version was created.
Review:
A riff on the Southside and the Gimlet using cucumber, an ingredient inspired by Hendrick's Gin having recently launched when this gin cocktail was first created.
