“Ready. Set. Spring!” Cocktail Recipe

Gregory Genias, lead mixologist and creative consultant at Stage in Palm Beach Gardens, shares his recipe for a refreshing and fun cocktail

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Ready Set SPRING cocktail at Stage in Palm Beach Gardens, photo by Greg Genias
Photo by Greg Genias

Gregory Genias (“Bootleg Greg”), lead mixologist/creative consultant at Stage in Palm Beach Gardens, shares his recipe for a refreshing and fun cocktail he calls “Ready. Set. Spring!” 

Ingredients

Peppermint syrup:

2 Thai chili peppers 

1/2 cup simple syrup

1/2 cup water

12 peppermint leaves

Cucumber extract: 

2 English cucumbers

1/2 cup water

Popsicle:

3 cups cucumber extract

1/2 cup peppermint syrup

Popsicle molds

Cocktail:

 2 oz. Grey Whale gin

 6 oz. Fever Tree tonic

 1 cucumber-peppermint popsicle

Ice

Preparation

To make the peppermint syrup: Slice the Thai chili peppers, then combine in a small saucepan with simple syrup, water, and mint leaves and bring to a boil. Remove from heat and allow to cool. To make the cucumber extract: Place the English cucumbers and half cup of water, along with the newly made peppermint syrup, in a blender and purée until smooth. Strain. To make the popsicle: Pour the strained peppermint/cucumber mixture into popsicle molds and freeze for 4 to 6 hours or overnight. To make the cocktail: Fill a glass with ice and add the gin and tonic water. Stir gently to combine. Garnish with cucumber-peppermint popsicle.

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