2 1/4oz Hendricks Gin
.5oz St. Germain
.25oz Simple Syrup
5 drops Bittermens Hopped Grapefruit Bitters
6 Cucumber slices
Place 5 cucumber slices in a chilled mixing glass. Add the simple syrup. Muddle the cucumbers. Add gin, Aperol, St. Germain and bitters. Add ice and stir. Double strain into a chilled cocktail glass and garnish with the remaining cucumber slice.
Botanical, fresh cucumber scented nose with hints of citrus. Light and smooth with a tastefully sweetened cucumber and citrus flavor. Meanwhile, the bitters and Aperol bring hops, grapefruit, rhubarb, gentian and a hint of bitter to the taste. Overall very smooth and refreshing. Just be careful as while it goes down deceptively smooth, the Seraphim can sneak up on you.
The Seraphim came about as a variation of a popular cocktail called Archangel, which was created by Michael McIlroy and Richard Boccato of Milk & Honey. The original recipe is:
- 2.25 oz. Plymouth Gin
- .75 oz. Aperol
- 2 slices cucumber
- Lemon twist, as garnish
As you might expect, thanks to the addition of St. Germain and simple syrup, Seraphim is a touch sweeter than the Archangel, yet a bit more bitter thanks to the grapefruit bitters. The hops also add some great flavor.
If you are in the mood for a slightly drier cocktail, the Archangel is the one for you. Think of an orange, rhubarb and cucumber scented Martini/Negroni hybrid with bitter notes from the Aperol (what’s not to like about that?).
Hendrick’s Gin is infused with cucumbers.
If you like something a touch lighter and “cucumbery” with a hint of sweetness and a bit more complexity, choose the Seraphim. The Hendrick’s gin is perfect for the Seraphim. The elderflower, grapefruit and hops all add a unique flavor, making the Seraphim a different drink than its inspiration.
While I love them both, and could only dream of one of my creations reaching the status of the Archangel, my wife and her friends swear by the Seraphim. It really depends on your mood/audience. Try both cocktails and let me know what you think.