Herbal Cocktail Recipe

Toast St. Patrick with goodies from the garden like basil and cucumber.
The Main Squeeze at Fat Hen.jpg

The Main Squeeze at Fat Hen.jpg

The Main Squeeze gets its greens from cucumber-infused gin and muddled basil.

Photo by: Image courtesy of the Fat Hen

Image courtesy of the Fat Hen

The Main Squeeze gets its greens from cucumber-infused gin and muddled basil.

Nobody's going to pinch Sarah Zemba Stech this St. Patrick's Day. The bartender at the Fat Hen restaurant in John's Island, South Carolina, is dressing The Main Squeeze, her featured drink for St. Patrick's Day, in green from head to toe. 

Stech layers flavors including cucumber-infused gin, crushed basil and fresh squeezed grapefruit juice for a light, springtime sipper. "The sweet and tart nature of the grapefruit complements the aromatic qualities of the basil," Stech says. "Our house-infused cucumber gin is the perfect addition with its mild juniper essence."

The Main Squeeze

  • 3-4 basil leaves
  • 2 ounces cucumber infused gin*
  • Dash of simple syrup
  • Fresh squeezed grapefruit juice

Crush basil and ice together with muddler. Add gin and simple syrup then fill with fresh squeezed grapefruit juice and shake. Serve in an 8-ounce rocks glass and garnish with basil.

Cucumber Gin

  • 1 liter basic gin (no need for high-end because the taste will be manipulated)
  • 1 medium-sized cucumber, peeled and sliced

Pour gin into a similarly sized jar and add the cucumber slices. Let sit for 7-10 days to infuse.

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