Gordons Cup Recipes
GORDON'S CUP
A lovely, refreshing cocktail of gin, simple syrup and cucumber. Reminds me of a Pimm's Cup. This original recipe came from COMME CA in Los Angeles, CA. and I added a little sparkling water.
Provided by Penny Stettinius
Categories Beverages
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Muddle the cucumber (all but 2 slices) and the lime together in a small pitcher.
- Add gin and simple syrup and stir well.
- In two tall glasses add ice, then pour the gin mixture in and mix well with the sparkling water.
- Garnish with a cucumber slice and a pinch of sea salt.
Nutrition Facts : Calories 167.6, Fat 0.1, Sodium 3.4, Carbohydrate 6.3, Fiber 1.3, Sugar 1.8, Protein 0.7
GORDON'S CUP
Steps:
- To make the simple syrup, combine the sugar and water in a small saucepan and bring the mixture to a boil over high heat. Reduce the heat and simmer until the sugar is dissolved. Turn off the heat and set aside to cool the syrup to room temperature. Store refrigerated in an airtight container for up to a week.
- To make each cocktail, use a wooden pestle or wooden spoon to muddle 6 of the cucumber slices in an old-fashioned glass and fill the glass with ice cubes. Combine the gin, lime juice, and simple syrup in a shaker filled with ice and shake vigorously. Strain the cocktail into the glass with the muddled cucumbers, garnish with the remaining cucumber slices, and serve.
GORDON'S CUP
Number Of Ingredients 6
Steps:
- Place lime and cucumber in cocktail shaker; mash with muddler or wooden spoon until lime is juiced and cucumber is pulpy. Add gin and Simple Syrup, then ice. Cover; shake vigorously 3 times. Pour contents of shaker into rocks glass. Sprinkle with salt. SIMPLE SYRUP/ To make the Simple Syrup called for in this recipe, stir 1 cup sugar and 1 cup water in small saucepan over medium heat until sugar dissolves. Increase heat; boil 1 minutes. Cool, then chill up to 1 month.
GORDON'S BREAKFAST COCKTAIL
Our spin on the classic cocktail (a lighter, brighter alternative to a Bloody Mary) swaps out the usual hot sauce and Worcestershire for fresh jalapenos and mint from the garden. The resulting drink is spicy, savory, and quite possibly the best way to use up your late-summer bumper crop.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 15m
Yield Makes 1 drink
Number Of Ingredients 8
Steps:
- Jalapeno Simple Syrup:Bring sugar and 1/2 cup water to a boil in a saucepan. Cut a slit in the side of each jalapeno; add to syrup. Simmer 10 minutes. Let cool completely. Remove peppers; store syrup in a glass container in the refrigerator for up to 3 months.
- Cocktail:Muddle cucumber, 1 ounce jalapeno simple syrup, horseradish, and salt in a cocktail shaker. Add gin, lime juice, and 1 cup ice. Shake 30 seconds. Strain into a glass filled with ice; garnish with cucumber ribbons, pepper, and mint.
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- Place lime and cucumber in cocktail shaker; mash with muddler or wooden spoon until lime is juiced and cucumber is pulpy. Add gin and Simple Syrup, then ice. Cover; shake vigorously 3 times. Pour contents of shaker into rocks glass. Sprinkle with salt.
- SIMPLE SYRUP/ To make the Simple Syrup called for in this recipe, stir 1 cup sugar and 1 cup water in small saucepan over medium heat until sugar dissolves. Increase heat; boil 1 minutes. Cool, then chill up to 1 month.
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