Join us as we taste our way to the opening of the new West Beach Bar. Every Friday we will be sharing one of our bespoke cocktails crafted by our talented bartenders.
This week, try our Cucumber Mint Cooler.
- 40ml Hendrick’s Gin
- 20ml Limoncello
- 40ml Sugar syrup
- 1/3 Cucumber, chopped
- 8 to 10 Mint leaves
- 1 to 2 Scoops of ice
- Tonic water
- Blend the gin, sugar syrup, cucumber and mint leaves
- Finely strain the blended mixture into a highball glass over a scoop of ice
- Pour the Limoncello slowly into the glass and fill to the brim with ice
- Slowly top with tonic water to maintain the separate layers
- Garnish with cucumber and a sprig of mint