Spicy Garden Gimlet
A crisp, garden-fresh gin cocktail with a silky cucumber-lime base, a fiery kiss of gochugaru chili oil, and a cucumber ribbon garnish.
Ingredients
Using a vegetable peeler or mandolin, thinly slice the cucumber lengthwise, so you have a couple long, thin ribbon strips for garnish. Set aside. Rough chop the remaining cucumber and add to a cocktail shaker.
Muddle the cucumber with the lime juice, pinch of salt, and ginger simple syrup. Add the gin and egg white and dry shake (no ice) for 10-15 seconds. Add two large handfuls of ice and shake until the shaker is so cold it hurts to touch.
Thread your cucumber ribbon through a cocktail stick so you have a wavy cucumber garnish. Strain your drink into a chilled coupe glass and finish with a few drops of algae cooking club gochugaru oil and your cucumber ribbon.
