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Ice Queen

French 75 variation


1 slice
A refreshing tasting watery vegetable used in some cocktails like the Gin and Tonic. Some people say cucumbers taste better pickled.
0.5 oz
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
1.5 oz
Also referred to as silver or white, light rums are unaged, aged in steel, or aged in oak and have had their color filtered out, and usually have a sweeter and lighter taste than darker rum varieties. The name refers to these rums lighter or clear color.
0.5 tsp
Created in 1885 by pharmacist Emile Giffard, this is a mint flavored liqueur similar to Crème de Menthe; 24% ABV.
0.75 oz
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
4 oz
A carbonated wine usually from natural fermentation, but increasingly via carbon dioxide injection.
1 twist
Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).

In a shaker, gently muddle the cucumber with the syrup. Add the remaining ingredients, except the wine, and shake with ice. Strain into a chilled coupe. Pour in the sparkling wine, and quickly dip a barspoon to mix. Express a lime twist over the drink and drop it in. #muddle #shake #straight


From Natasha David.


Fresh
Savory
Cocktail Codex
avg. 2.7 (3)
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