Lemon-Cucumber Cocktail (a.k.a. Grown Up “Creek Water”)
From Jeremy Luers
½ cup mint leaves
¼ cup cucumber (for muddling) plus slices for garnish
2 cups gin (Luers is a fan of Plymouth)
2 cups fresh squeezed lemon juice
2 cups cucumber-mint simple syrup (recipe follows)
2 cups soda water (can also use Italian sparkling water)
1 lemon thinly sliced (seeds removed) for garnish
In a large pitcher muddle mint and cucumber for a minute or so with 1 cup of the gin. Add remaining gin, lemon juice, and simple syrup. Chill. When ready to serve add soda water, lemon and cucumber garnish, and stir. Pour into eight glasses filled with ice.
Cucumber-Mint Simple Syrup
2 cups sugar
2 cups water
12 sprigs mint
1 cup seeded and finely diced cucumber
1 whole cardamom
Combine all in a saucepan. Bring to a boil. Boil for 2 minutes. Remove from heat. Cool completely. Strain.
This recipe is part of a full menu created by Jeremy Luers for the July 2012 issue.
Photograph by Chris Smith
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