When I saw that Mad Valley’s pretty little cloud of a restaurant Crush was going to start serving a cocktail they are calling the Counterbalance—made with gin and cucumber Dry Soda —it looked so pretty and sounded so springy and refreshing that I asked Chef Jason Wilson (who is nominated for a Beard award, in case you didn’t know) if I could have the recipe. He said yes! So here it is.

One note: to draw juice from a cucumber you are either going to need a juicer, a food processor, or a more knowledgeable blogger. (I’m just here for the drinks, people.) Or stop by Crush and ask bartender Jared Scarr—who developed the Counterbalance with Chef de Cuisine Andrew Lanier—if he he has any tips on hand juicing veggies. Agave nectar you can get at Trader Joe’s or any health food store.

The Counterbalance
2 oz Hendrick’s Gin
1/2 oz fresh squeezed lemon juice
1/2 oz fresh squeezed lime juice
1/2 oz fresh cucumber juice
3/4 oz agave nectar
4 mint leaves
1 oz Cucumber DRY Soda

Muddle mint, lemon, lime and cucumber juices, agave nectar, and gin. Shake with ice and fine strain into a tall, ice-filled glass. Top with Cucumber DRY Soda. Garnish with cucumber slices and mint leaves.,

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