Gordon's Breakfast Cocktail
Beverage, Brunch • Alcohol
Source: Milk and Honey Bar via Chef Mike Weller
Serving size: 1
Ingredients
- 1 ½ limes, quartered lengthwise
- 5 slices cucumber
- Large pinch of salt
- ¾ ounce heavy simple syrup
- 1 barspoon/1 teaspoon Worcestershire sauce
- 2 barspoons/teaspoons hot sauce - Cholula as a standard
- 2 ounces gin - Tanqueray as a personal choice
- 1 Cucumber ribbon, cut with a vegetable peeler
- Ice
- 2 lime wedges from remaining lime
- 1 Cumber wheel
- Freshly ground black pepper
Directions
- 1. Into a cocktail shaker, add the 1 ½ limes, the cucumber slices, and a fat pinch of salt. Muddle well.
- 2. Top the muddled vegetables with the simple syrup, hot sauce, Worcestershire sauce, and gin. Fill cup with ice and shake well for 15 seconds.
- 3. Grab a chilled highball or Collins glass. Cut a thin ribbon of cucumber with a vegetable peeler, and stick it in a spiral to the inside of the glass. Add ice, then a lime wedge, more ice, and a final lime wedge. Strain the cocktail into the glass. Garnish with a cucumber wheel and some freshly ground black pepper. Repeat as needed.