Cocktail & Other Recipes By Spirit Gin Cocktails

Busy Bee

When Allison Lindsey, the head bartender at Baltimore’s Bar Vasquez, is juicing cucumbers for this salty riff on the Bee’s Knees, she starts with no more than a teaspoon or so of sea salt per quart. “You have your sweet, your bitter, your salty and the aromatics,” she says. “It makes a great well-balanced cocktail and something a little unexpected.”


  • 2 oz Ransom Old Tom gin
  • 1/2 oz Salted cucumber juice*
  • 1/2 oz Honey
  • 1/4 oz Fresh lemon juice
  • Garnish: Rosemary sprig


  1. Add all ingredients into a shaker with ice and shake until well-chilled.

  2. Strain into a chilled coupe glass, and garnish with a rosemary sprig.

  3. *Salted cucumber juice: Using a juicer, juice peeled cucumbers to yield 1 quart. Strain juice to remove any pulp, and add 1 to 1 1/2 tsp sea salt to add flavor and preserve the juice. Store the mixture in the refrigerator.