One of the best things about 2011 was the introduction of Effen Cucumber vodka. Effen Cucumber completely took me by surprise it was refreshing, crisp, smooth and had a perfect cucumber flavor. The one question I had about the Cucumber vodka was if it could still be a pleaser in the winter months? Over the last few months I have been trying to make a cocktail that I believed would be a great winter cocktail.
In that pursuit I have created the Effen Cucumber Rosemary Sour. The rosemary instantly gives you the feel of winter, while the drink remains crisp and clean with a balanced flavor. The Effen Cucumbers flavor shines with the mixture, so how would one make this drink?
Frist you must create a Rosemary Syrup, for this you will need 3 sprigs of rosemary 1 ½ cups of water and a cup of sugar. The water and rosemary will be placed in a pot first and brought up to a simmer, then add slowly the sugar until it has completely dissolved into the water. Let the mixture get up to a boil and you will smell the rosemary. The goal is to cook down of some of the water until you have rosemary syrup. Place the rosemary syrup in a container and cool the syrup in a refrigerator.
While the syrup cools you will need to squeeze some lemons. It takes about half of a lemon for each drink 30ml of lemon juice. Each lemon should net you between 50 to 65ml depending on the size. I recommend squeezing 5 lemons this should net you about 10 drinks in total. The final thing you will need is egg whites if you chose to get this out of fresh eggs I recommend separating 3 large white eggs. The drink will only need 10ml and this will make a nice froth for the drink. The other option is to buy liquid egg whites at the store.
Now that you have all the ingredients it is time to make the drink. Take a pint glass and fill it with ice add 50ml of Effen Cucumber vodka, 20ml of rosemary syrup, 30ml of lemon juice and 10ml of egg whites. Shake hard in a tin until nice and frothy and to a highball glass throw in a rosemary sprig for garnish and enjoy.
Effen Cucumber Rosemary Sour
- 50ml of Effen Cucumber
- 30ml of lemon juice
- 20ml of rosemary syrup
- 10ml of egg whites
Garnish with a rosemary sprig, serve over ice in a highball glass
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