Herbal Cocktail Recipe
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.
- 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.