Signature · 20–35 minutes including chilling components · Serves 1
Cool Garden
Illustrative image generated with AI, not a photo of the cooked dish.
A green highball: apple provides acidity and cucumber cools without dominating the gin. The base is dry gin; serve cold and evaluate at actual dilution.
Fresh preparation concentrates the central ingredient; bar technique controls chill, texture and dilution. Initial documentary formula, with no physical tasting recorded; sweetness and acidity need an initial trial with specific products.
Special equipment: Jigger, strainer and chilled glassware
Ingredients
Mix
- 45 ml Dry gin, 40% ABV.
- 35 ml Fresh strained green apple juice.
- 20 ml Fresh strained cucumber juice.
- 15 ml Fresh strained lemon juice.
- 10 ml Chilled 1:1 simple syrup.
- 40 ml Chilled soda water.
- 1 green apple and 1 cucumber for juices.
- For the syrup: 40 g sugar and 40 g potable water.
- Potable ice: cubes for shaking and fresh cubes for serving.
- 1 thin cucumber ribbon for aroma.
Method
Mix
- Grate apple and cucumber separately and press through clean fine cloth; strain and measure 35 and 20 ml. Dissolve 40 g sugar in 40 g hot water for syrup and chill. Squeeze lemon last to limit apple browning.
- Shake gin, juices and syrup with cubes for 10 seconds. Strain over fresh ice in a chilled highball glass, top with soda and stir gently. Nominal liquid volume is 165 ml; about 25 ml of preparation ice melt is assumed, except in a built highball. Measure actual dilution in the first trial; do not top up to a fixed volume.
The serve
Serve in a chilled highball glass, with cubes for shaking and fresh cubes for serving. Apply thin cucumber ribbon inside the glass immediately before serving without blocking the sip. Expect green apple and cucumber first; as ice melts, evaluate whether gin remains present and sweetness and acidity stay balanced.
Key points
- Measure every liquid; nominal volume is not an observed yield.
- Keep fresh ingredients cold and serve immediately.
- Record brand, composition and ABV to make the result repeatable.
- Adjust one variable per tasting; this formula has not been physically validated.
Notes
- Theoretical strength: 18 ml nominal absolute alcohol / (165 ml mix + 25 ml assumed dilution) = approximately 9.5% ABV. This excludes serving ice melt and volume contraction. Actual dilution depends on ice, time, temperature and technique. Measure extraction yields during preparation and discard fresh leftovers at the end of the session.
- Consume in the same session. Do not infer microbiological shelf life for juice, purée or cocktail from alcohol content. Do not bottle for another day.