What we like about Hendrick’s gin is that it’s infused with a positively bombastic list of botanicals — cucumbers, orange peel, juniper, elderflower, rose petals, and more — and yet for all that complexity, it’s very delicate. You can muddle Hendrick’s up with almost anything, and it will taste wonderful, but of course it’s a natural with fresh cucumbers.
For this cocktail, we muddle the dry gin with cucumber, lime juice, a wee bit of simple syrup — and then hit it with a pinch of salt and freshly ground pepper. The result is a bright refreshing drink that’s full of contrast: salty, sweet, tart, and peppery. Mingled with the gin, the cucumber becomes so cool and fragrant; we love how the salt and pepper bring out its earthier veggie side.
Gordon’s Cup is the kind of drink you could make on a whim: You probably have all the ingredients to make it right this minute. But if you garnish it with a summery bloom, it’s date-night-on-the-patio pretty. It’s also very boozy. Make it on a warm, clear night, when you’ve got plans to make, stories to tell, and all the time in the world.
3 slices cucumber, divided
.5 oz simple syrup
2 oz Hendrick’s gin
.75 oz fresh lime juice
Freshly ground black pepper
Edible flower, optional garnish
In a cocktail shaker, muddle together two cucumber slices and the simple syrup.
Add the gin, lime juice, and ice and shake well for 10 seconds.
Strain the cocktail into a glass filled with ice cubes.
Garnish with the remaining cucumber slice, a pinch of salt, a twist of freshly ground black pepper, and an edible flower.
Recipe source: Travel + Leisure