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.


James H. said...

I finally got around to trying this almost a year later. This was great! I'm honestly shocked at how well the absinthe plays in this little diddy. I may have to steal that move.

Was it your intention to have both cucumber slices muddled though?

frederic said...

I rechecked the book. The instructions are to have 3 slices of cucumber. Two are shaken with the rest of ingredients and ice, and the third is for garnish. There is no muddling step, although it would not be wrong as an adaptation of the recipe.