The cucumber gimlet is an idea that I've seen floating all over the place, but I think my method is slightly unique. To be more correct in my nomenclature, the drink is rather a sweetened rickey rather than a gimlet. At the time I wrote the menu, my intention was to use cucumber juice to make a syrup to sweeten the fresh lime juice in a gimlet rather than using Rose's lime cordial. However, I drifted away from this idea in favor of making a cucumber-infused soda because I wanted more subtlety. The soda was made by first shredding a whole cucumber and letting it steep for 4 hours in 1 L of water. Then, I transferred this cucumber flavored water into my iSi soda siphon along with 4 thin wedges of cucumber, seed removed. I proceeded to carbonate, borrowing a trick seen at Clio and Drink of flash infusing the liquid inside. The resultant soda had a noticeable cucumber taste, but one that was more subtle and fragrant. This flavor was not lost when used in the rickey, and provided a refreshing, herbaceous background that flitted in between the gin and lime.
The second original drink on the menu is the Stone of Scone, named after the legendary Scottish stone upon which the monarchs of Britain are crowned. As should be obvious from the name, the drink uses scotch as a base. I was thinking about the use of tea in a number of punches and cocktails, and while the tea is usually brewed separately as an ingredient or turned into a syrup, I wanted to use tea without the dilution. Thus, I decided to infuse the scotch with tea, using Earl Grey in particular because I wanted the rich citrus fragrance of bergamot in addition to the tannic tea. For the infusion, I used 4 Earl Grey teabags in 2 cups of scotch and allowed it to infuse for 2 hours.
To balance the tannins and the scotch, I added lemon juice to the mix. During this thought process, I also saw a guest post in cocktail
Stone of Scone
2 oz Earl Grey-infused scotch
3/4 oz plum wine
1/2 oz lemon juice
Dash Angostura bitters
Dash orange bitters
Shake and strain into a glass rinsed with an Islay scotch. Lemon twist.
|Stone of Scone|