The Spruce Goose from Trevor Easter at The Snug in Sacramento is equal parts refreshing and savory, with crisp cucumber and gin matched up to nutty orgeat and dry amontillado sherry (a fino or oloroso will do in a pinch).
- 3 slices Cucumber
- 1½ parts Gin or Botanical gin
- ½ part Dry sherry
- 3 dashes Absinthe or Anise liqueur
- ¾ part Orgeat
- ¾ part Lemon juice
Muddle the cucumber wheels in a shaker. Add the remaining ingredients and ice, and shake well. Double-strain through a fine mesh strainer into a tall ice-filled glass. Garnish with a fresh wheel or ribbon of cucumber.
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- Spruce Goose from The Shrug at Imbibe