cocktailmenu

“We wanted the drink to taste like a spa day,” says bartender Leigh Lacap, “both figuratively and literally.”

2	oz	Tequila
¼	oz	Chareau
¼	oz	Creme de violette
¾	oz	Lemon juice
½	oz	Simple syrup
½	oz	Cucumber slices	Calls for juice but muddling is OK

Add all ingredients to a cocktail shaker, and shake good and hard for six to eight seconds. Strain over fresh ice into a rocks glass, and garnish with a sprinkle of pink salt and/or a small pink or purple edible flower.

2¼	oz	Gin
¾	oz	Lime juice
¾	oz	Simple syrup
2	dash(es)	Angostura bitters
3		Cucumber slices	muddle!
6		Mint leaves	muddle!
2	dash(es)	Rosewater
5	dash(es)	Saline solution

Muddle with mint and cucumber. Garnish with floating mint leaf, single drop of rose water and three dotted Angostura bitters

From Death & Co. Blanc vermouth infused with sage.

2	oz	Tequila	use Cabrito Blanco
¾	oz	Vermouth (dry)	infused with sage
½	oz	Honey syrup
¾	oz	Lime juice
		Cucumber ribbon
3		Cucumber slices

In a shaker, muddle cucumber wheels. Add remaining ingredients and shake with ice, then strain into a coupe. Garnish with cucumber ribbon on a cocktail pick.