The gin Gimlet's a classic. I remember it being my first cocktail of choice at New York City bars when I was in college and working at a printshop on the Lower East Side. Those Friday nights were stellar. We'd run up Eldridge Street for Chinese dumplings, sold 6 for a buck and then out for drinks, probably as many as we could get in before happy hour ended.
Such a simple cocktail: gin, lime juice, and simple syrup (though in those days, I'm nearly 100% certain mine were made with Rose's Lime). Add mint, and you have a Southside cocktail. But add cucumber, and you have something that hits so many notes, a cocktail that's herbal, fresh, and completely (if maybe too) quaffable. I've been mixing these up on the regular lately, and they're a crowd pleaser. Especially as a precursor to Thai and Vietnamese dinners.
We tried them with this Eleventh Hour gin that just popped up in my local liquor shop. It's made in Brooklyn, so that always piques my curiosity. It's got some real spice to it which is great here.
Recipe from imbibe.
2 oz gin
1 oz fresh lime juice
3/4 oz simple syrup
8 mint leaves
2 slices cucumber + 1 thin slice for garnish (We used Persian cucumbers.)
Muddle cucumber and mint in bottom of a shaker. Add ice and the remaining ingredients. Shake well and strain into a chilled glass. Garnish with a thinly sliced cucumber wheel.