2 oz Gin, Beefeater
3⁄4 oz Lime juice
3⁄4 oz Simple syrup
3 sli Cucumber
3 spg Mint
1 pn Salt

Muddle cucumber, salt. Slap the mint. Add rest of ingredients. Let sit for 30 seconds (time allowing). Shake. Strain. Garnish with 1 floating mint leaf and 1 drop rose water on top of leaf, and 3-5 more drops of angostura on the surface of the drink.

Cocktail summary
Created by
Toby Maloney, The Violet Hour, Chicago
Is an
authentic recipe
Not yet rated
4.5 stars
(31 ratings)
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From other users
  • Labor intensive, but well worth making. A nice blend of cucumber, mint, rose water, and lime. Used 2.25 oz Beefeater. Might use Tanqueray 10 next time. Rate 5.0
  • Delicious! Even when you realize halfway through making the drink that you're out of rosewater (seriously, how do you go through a whole bottle of rosewater?) and you have to use orange flower water instead.
  • Very balanced. Gave more drops of ango on top, nice visual as it hits the drink. Delicious! — ★★★★★
  • Insanely refreshing, floral, and TASTY
  • Very nice. One person I served this too thought it was too salty. Smaller pinch?
  • Best cucumber martini ever.
  • an Eastside Cocktail + salt, rose water, bitters
  • Not bad, but the cucumber, rose and mint conflict each other. Any one of them could be dropped. — ★★★
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Thanks for the citation. Updated source per zombijosue. Added brand of gin and corrected the amount of mint from 6 to 3 springs to conform to cited recipe.

I don’t know if this should be a curation request (too many years spent lurking without making an account). But per Toby Maloney the pinch of salt should more specifically be 15-20 grains of kosher salt. This can also be made with Hendricks but at 2.5 oz. 

citation: https://forums.egullet.org/topic/104181-the-violet-hour/page/9/

For early cocktails from The Violet Hour, I would suggest checking LTHforum or egullet too. 

Not as exciting as I expected. Lime overpowers, rose and mint are lost and I went heavy on both.