1⁄2 oz Simple syrup
3 sli Cucumber
3 twst Orange peel (wide swaths)
3 twst Grapefruit peel (wide swaths)
1 oz Sanbitter (or Campari & soda)
1 sli Cucumber (as garnish)

Muddle all but Sanbitter for 2 minutes to allow flavors to meld. Add ice, shake, strain, collins glass. Garnish.


Substitute Campari and a bit of soda for the hard-to-find San Pellegrino Sanbitter.

Cocktail summary
Posted by Dan on 6/06/2010
Created by
Kirk Estopinal and Maks Pazuniak, Beta Cocktails
Is of
unknown authenticity
Not yet rated
4 stars
(6 ratings)
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From other users
  • Mindblowing. Worth making at least once. — ★★★
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A little bit of work, but a gorgeous color. I subbed Campari + Soda for the Sanbitter, which is impossible to find where I live. It's got nice balance, and interesting flavors, but there's a serious "Strawberry-Banana Jello" character here, and while the cucumber adds some freshness and complexity, the whallop of Peychaud's leaves sort of a metallic/phenolic bitterness. I think I admire this more than I love it.

bza commented on 8/29/2011:

I've made this drink both ways, and it's actually a pretty different drink with the sanbitter, which has less bitterness up front and more of a kind of weird bubblegum taste.

However, I agree with your basic assessment - this is a must try drink, but once you've had it I don't know how many times you'll go back to it. There are probably 10-15 drinks in Rogue and/or Beta that I would pick over this one for my go to drink.

Also, while I generally love drinks with a ton of bitters, I'm a bit wary of drinking 2 whole ounces of peychaud's at once, as it kind of seems like the most processed (i.e. least potable) of the major bitters.

Dan commented on 2/07/2013:

I realized that I had all the ingredients, including Sanbitter, to make this. That doesn't happen often! I have to admit that I didn't love it as much as I did before. I found it surprisingly flat. The strawberry takes a little mental control to suppress the mundane connotations. With all the muddling, it didn't have much alcohol. I added an ounce of J Wray & Newphew overproof rum, which helped considerably. A juniper-forward gin might work well, too.

I still stand by my belief that this is a mind-blowing drink -- worth making at least once.