When Allison Lindsey, the head bartender at Baltimore’s Bar Vasquez, is juicing cucumbers for this salty riff on the Bee’s Knees, she starts with no more than a teaspoon or so of sea salt per quart. “You have your sweet, your bitter, your salty and the aromatics,” she says. “It makes a great well-balanced cocktail and something a little unexpected.”

  • 2 oz Ransom Old Tom gin
  • 1/2 oz Salted cucumber juice*
  • 1/2 oz Honey
  • 1/4 oz Fresh lemon juice
  • Garnish: Rosemary sprig
  1. Add all ingredients into a shaker with ice and shake until well-chilled.

  2. Strain into a chilled coupe glass, and garnish with a rosemary sprig.

  3. *Salted cucumber juice: Using a juicer, juice peeled cucumbers to yield 1 quart. Strain juice to remove any pulp, and add 1 to 1 1/2 tsp sea salt to add flavor and preserve the juice. Store the mixture in the refrigerator.

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