You people (meaning our beloved guests) love cucumbers. It’s a fact. We can do damn near no wrong sinking a few slices into whatever you’re having so long as you weren’t in the mood for an old-fashioned. What about it’s greener country cousin, the zuchinni? Zuchinni and mint is literally an age-old culinary combo from Africa to Alabama. Spotting that in a Summer Bon Appetit Caña bartender Danielle Crouch decided to utilize it to inebriate as well as nourish.
This is one of those drinks that require a specific base spirit. The rich, petrol-ish hogo of Neisson Blanc and the 100 pf. It’s bottled at really propel the bright zesty snap of the zuchinni juice to mingle w/ the mint citrus and sugar. Tying it all together is a barspoon of that skinny little tower of obscurity itself, Galliano.
“Jewel of the Nile”
(Because Michael Douglas was a pimp back then)
1.5 oz Neisson Blanc
.75 fresh lime
.75 raw sugar simple [1:1 ratio sugar/hot water]
1.0 fresh zuchinni juice [puree and press through chessecloth if you don’t have a rotary juicer, which you can snag at a goodwill for like $30]
1 barspoon Galliano L’Autentico
Slap the mint before dropping into a collins glass.
Add everything else.
Swizzle that shit so good w/ crushed ice, then top it off w/ a lil’ more ice.
Garnish w/ sprigs of mint.
Drink while you should be working.
Allan Katz, General Manager, Caña Rum Bar