|1||oz||Ginger liqueur, Domaine de Canton|
|1||spg||Mint (as garnish)|
Muddle the cucumber, add all ingredients, shake with ice and double strain into a coupe. Garnish with a sprig of mint.
There needs to be enough cucumber to get juice out of muddling it. Might want to add a touch of 2:1 simple syrup to give it body.
Pretty straight forward recipe, first made in Racket, Auckland, NZ. Contained a few more ingredients that proved to be un-necessary. First made by Apoena Saporetti.
From other users
- Ginger serves as acid. Went down quick.
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