Cocktail Culture’s going to keep the gin drinks coming with “24 drinks with Beefeater 24,” a warm-weather series that’ll stretch through summer and provide you with some delectably light cocktails.
This week I’m on a cucumber kick, so I’ll keep that going with the next drink in our “24 Drinks” series—The Golden Cup. It’s fresh (thanks to the apple, cucumber, and mint), light (thanks to the soda), and delicious (duh!). And frankly, it’s gorgeous.
The Golden Cup – created by Charles Vexenat
2 ounces Beefeater 24
1 ounce Hiram Walker Orange Curacao
1 ounce Amontillado Sherry
1/8 Granny Smith apple (diced)
1 inch cucumber (diced)
Soda to top
Bruise apple and cucumber. Add ice and other ingredients. Stir and decant into a wine or Collins glass. Garnish with a mint sprig.
Let me let you in on a little secret—I’m no Martha Stewart. Spring is in full bloom now and I’ve really been trying to get a garden going, but I’m finding I most definitely DO NOT have a green thumb.
Observe this photo—miniature yellow roses, my favorite! They were a house-warming gift from my grandmother and I assure you they looked gorgeous when she brought them over. But less than two weeks later they are withering away, poor things. I give them water. I give them sun. I’ve given up.
Better stick to something I know—Spring Drinks. I thought this one was particularly appropriate and so easy you can’t possibly screw it up (trust me)! Refreshing, lively, and green—it’s the exact opposite of my garden. Enjoy!
1 part Pernod Absinthe
¼ part diced cucumbers
2 parts ice cold club soda
Add ingredients in a stemmed glass, give a quick stir, and garnish with a cucumber wheel. I also rimmed my glass with a little rock salt but that’s just my taste!