We’re offering snapshots of the libations competing in Salt Lake magazine’s annual Farm to Glass Cocktail Contest, here’s Kimi’s Chop & Oyster House’s cocktail.
- 1 ½ oz Bombay sapphire “East” gin
- ½ oz simple syrup
- 2 Fresh cucumber sliced (1/2 “ thick)
- ½ wheel of sliced lemon (½” thick)
- 3-4 fresh basil leaves
- 3-5 oz champagne
In a pint glass or cocktail shaker add cucumber, lemon wheel, simple syrup. Muddle until cucumber are rough pulp ( 4 to 6 muddles). Add gin, basil and ½ cup ice. Shake vigorously. Using cocktail strainer, pour into 9 oz martini glass. Float with champagne. Garnish with fresh lemon wedge and cucumber ribbon.
Note: you may add basil prior to muddling, however it may taste slightly bitter.
Tip: By adding it afterwards and shaking ice it has a more gentle and fresh flavor as well as aroma…!