The Arboretum
- Course: Beverage
- Features: Fast
Summary:
This is a farm-market-fresh cocktail full of herbal, tangy flavors that will impress the slow-foodies in your life.
It requires more shaking than usual to ensure that the cucumber and basil flavors are well integrated. The cocktail's creator specifically calls for using Square One vodka and agave nectar, but Spirits columnist Jason Wilson suggests using the organic, sustainable vodka of your choice, and he likes using the honey syrup featured in the Dupont Gin Rickey, instead of agave nectar.
2 servings
Ingredients:
- Ice cubes
- 2 ounces vodka, preferably organic
- 1 ounce green Chartreuse
- 1/4 ounce maraschino liqueur
- 1/4 ounce agave nectar, preferably organic
- Dash orange bitters
- 6 basil leaves, 4 of them torn into strips
- 6 thin cucumber slices
Directions:
Fill a cocktail shaker halfway full with ice cubes. Add the vodka, green Chartreuse, maraschino liqueur, agave nectar, orange bitters, 4 of the basil leaves and 4 of the cucumber slices. Shake vigorously for at least 1 minute, then strain into 2 cocktail (martini) glasses. Garnish each with the remaining basil leaves and cucumber slices.
Recipe Source:
Adapted from a recipe by San Francisco bartender Alberta Straub.
E-mail the Food Section with recipe questions.
(Julia Ewan - The Washington Post)
