Sari Kamin and Jess Kiefer from The Morning After had a terrible Cinco De Mayo and a confrontation at the Canadian border respectively, Chris is checking out some bands he listened to in high school, and Ben is doing some spring gardening.
Muddle cilantro in a cocktail shaker. Add remaining ingredients. Add ice, shake briefly and strain into a glass. Pour back into the shaker, strain again into a stemmed cocktail glass and serve.
Stir with ice until well chilled and strain into a chilled cocktail glass. Garnish with an orange peel.
Dry shake all ingredients (except club soda), then shake again with ice. Double strain into a fizz glass then top w/ club soda. No garnish.
Combine gin, cucumber, lime and syrup in a tall glass with ice. Top with soda, stir to combine.
*Cucumber Juice: put whole, unpeeled cucumbers through a juicer. If you don’t have one, peel and seed the cucumbers, throw them in a blender and strain through a fine sieve.
*Jalepeno Syrup: Muddle four seeded, chopped jalapeños with one cup of sugar. This should form a thick paste. Combine it with one cup of water in a pot on the stove and heat until the sugar dissolves. Increase the heat slightly and reduce down a bit.
2oz. Plymouth Gin
.75oz Lemon juice
.5oz Rothman & Winter Orchard Apricot
.25oz simple syrup
2 dashes orange bitters
6 mint leaves
Muddle the mint leaves with the simple syrup. Add everything else, then shake with ice and fine strain into chilled coupe. No garnish.