This refreshing cucumber and elderflower cocktail pays homage to Stenson’s friend, the London-born mixologist Charlotte Voisey. The easy-to-make, early summer libation gets a kick of heat from a dash (or two) of Tabasco sauce.
1 tablespoon diced cucumber
Tabasco sauce (to taste)
1½ ounce Hendrick’s Gin
1 ounce St-Germain Elderflower Liqueur
¾ ounce lemon juice
1 cucumber wheel (for garnish)
Muddle diced cucumber with 4–6 dashes (or more, to taste) of Tabasco sauce in a mixing glass. Combine all ingredients and shake with ice. Strain over ice in bucket glass, garnish with a cucumber wheel.
To read about Murray Stenson, senior bartender at Seattle’s Zig Zag Café, click here.