The Barfly

barfly3The Barfly has been “off on his travels” again – and he’s brought back this summery little number from Denver, Colorado…

Cucumber Cup

Be sure to cut off the bitter ends before you juice the cucumber, but you don’t need to peel it. Makes 4-6 cocktails.


2 stalks lemongrass

1 cup sugar

1 cup water

2 limes

2 large cucumbers

Salt and freshly ground pepper

8 leaves mint

8 ounces gin



Make the syrup: Smash 2 stalks lemongrass with the back of a knife and chop finely. In a small pot, bring to a boil sugar and water along with the lemongrass. Simmer 10 minutes over low heat and cool. Add the juice of 2 limes.

Make the cucumber juice: Rinse cucumbers and cut off the ends. Save several thin slices for garnish. Process in a juicer or blender and season with salt and pepper. (If using a blender, pass purée through a fine-mesh strainer.)

Combine the cucumber juice with just enough lemongrass-lime syrup to fix the flavor. Refrigerate for up to a day.

Make the Cucumber Cup: Muddle the mint in a cocktail shaker with a little of the syrup. Add the gin and about 2 ounces of cucumber juice mixture along with some ice. Shake and strain into a martini glass. Garnish with thin slices of cucumber.

This recipe is the creation of John Broening, chef at Spuntino in Denver.

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