2oz Hendrick’s Gin
.5oz Velvet Falernum
.75oz Dolin Blanc
.75oz St. Germain
.75oz Lemon juice
8 Bittermens Boston bittahs
15 Mint Leaves
4 Cucumber Slices
Drop the mint and cucumber into the bottom of a chilled shaker glass. Top with the velvet falernum. Muddle a bit to bruise the mint and cucumber. Add the gin, maraschino, Dolin Blanc, St. Germain, lemon juice and bittahs. Add ice and shake vigorously. Double strain into a chilled cocktail glass. Garnish with a cucumber slice and mint sprig.
Spring personified. A light citrus mint and cucumber nose. This one tastes a bit like a spring inspired hybrid of an Aviation, New Martinez and a “refined” cucumber mojito. It is lighter and airier than a mojito with a more “defined” botanical flavor, and a less sugary taste. The lemon juice blends into the background, resulting in just a touch of sour, which like the Aviation, will appeal to those who are not fans of sours. The Dolin and Maraschino make a for a velvety smooth base on the tongue, similar to the New Martinez. The finish is mildly sweet with a hint of citrus bitter.
I came up with this one about a year ago while trying to make something with gin, cucumber and mint. I was also drinking a lot of Aviations and New Martinezs at the time and somehow these all got blended together into the recipe you see above.
4 Responses to “Lily’s Pad”
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[…] more than simple syrup or other sweetener could ever bring. To me, much like the Aviation and my Lily’s Pad, there is also something special about maraschino in a sour that changes the whole dynamic and […]
[…] disheartened, as I had already recently posted a great cocktail that would fit these parameters: Lily’s Pad. This one featured cucumber, mint, elderflower liqueur, velvet falernum, lemon juice and citrus […]
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