1/2 oz Elderflower Liqueur (St. Elder)
1/2 oz Lime Juice
1/2 oz Grapefruit Juice
3 slice Cucumber
1 tsp Agave Syrup
Muddle cucumber slices in lime juice and agave syrup. Add the rest of the ingredients, shake with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.
After my work shift two Tuesdays ago, I spotted Greg Boehm and Jeff Mason's 2009 The Big Bartender's Book on the shelf and wondered if there were any passed over gems in there. The one that I uncovered was a Jim Meehan number called El Puente perhaps created in the early days of PDT that was never published in either of his books. The El Puente paired cucumber and elderflower liqueur together which worked elegantly in the Easy Street, so I was intrigued by this recipe. Once assembled, the El Puente met the nose with a grapefruit and smoke bouquet. Next, lime, grapefruit, and unripe melon on the sip crossed over into smoky mezcal, floral, grapefruit, and cucumber flavors on the swallow.
Muddle cucumber slices in lime juice and agave syrup. Add the rest of the ingredients, shake with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
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4 comments:
How much simple syrup is supposed to be in this one? I love cocktails with muddled cucumber. If you haven't tried it yet, give The Archangel from the PDT book a try!
Feel free to add some but all of the sugar comes from the liqueur. The recipe above is how it was written.
Any way to double check this ingredients list at this point? You mention simple in the directions but not the ingredients. The other version I was able to find calls for blanc vermouth and no lime.
I left out the 1 tsp agave syrup. Sorry.
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