The lemon and cayenne juice cleanse popular when people are looking to counter overindulgence was the inspiration for this juice bar riff, says Troy Smith, the beverage director at California’s Montage Laguna Beach resort and spa. Sean Hogan, a bartender at the resort’s Lobby Lounge, substituted the usual maple syrup for ginger and honey, whose flavors better meld with the fresh flavor of cucumber. He uses a Zumex centrifugal juicer to extract the juice and recommends using it as soon as possible. “Lemon and lime juices are best within about four hours of pressing, and cucumber is viable for about 12 hours.”
This recipe originally appeared as part of “Why and How You Should Use Cold-Pressed Juice in Your Cocktails.”
- 2 ounces Absolut vodka
- 3/4 ounce fresh cucumber juice
- 1/2 ounce fresh lemon juice
- 1/4 ounce ginger syrup*
- 1/4 ounce honey
- 5 drops Crude Bitterless Marriage hibiscus lavender oak bitters
- 1 egg white
- Garnish: ground cayenne
Add all ingredients into a shaker and dry-shake (without ice) until frothy.
Add ice and shake again until well-chilled.
Strain into a cocktail glass.
Garnish with a sprinkle of ground cayenne.
*Ginger syrup: Bring 1 cup sugar and 1 cup water to boil in small saucepan. Add 4 oz peeled ginger cut into thin rounds (about a 10-inch long piece). Remove from heat and allow to steep for 30 minutes, then strain out solids. Store in refrigerator up to several weeks.