Wednesday, August 30, 2017

hole in the cup

1 1/2 oz Blanco Tequila (Cimarron)
1 oz Pineapple Juice
1/2 oz Lime Juice
3/4 oz Simple Syrup
1/4 oz Absinthe (Kübler)
2 slice Cucumber

Shake with ice and strain into a cocktail coupe (single old fashioned glass).

Two Wednesdays ago, I returned to Sasha Petraske: Regarding Cocktails after researching the East Side to make another cucumber drink, namely the Hole in the Cup. The recipe was crafted by Lauren McLaughlin as her absinthe-tequila-pineapple riff on Sasha's gin-based Gordon's Cup. The name stemmed from how fast guests could drain the liquid in their glass even with the presence of absinthe in the mix.
The Hole in the Cup shared a cucumber and anise aroma with hints of lime to the nose. Next, a creamy lime and pineapple sip led into tequila and cucumber on the swallow with the absinthe's anise rearing up on the finish.

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