Gordon’s Cup

A refreshing and slightly savoury cocktail inspired by batidas (rustic 'shake and dump' cocktails) like Brazil’s caipirinha. Cucumber makes for a cool, slightly sweet and herbaceous addition, its crispness juxtaposed with the hearty texture of muddled lime and rounded out by the subtle spice of salt and pepper as a garnish.

Gordon’s Cup. Credit: Mark Roper / Murdoch Books

• serves

  1

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 6 lime chunks
• 3 cucumber wheels, plus 3 extra for garnish
• 22 ml (¾ oz) simple syrup (see Note)
• 60 ml (2 oz) gin
• Salt and pepper

Instructions

1. Add lime, 3 cucumber wheels and simple syrup to a shaker and press. Add gin with cracked ice and shake 4–5 times, then empty into a frozen double rocks glass.
2. Garnish with cucumber wheels and pinches of salt and pepper.

Note

• To make simple syrup, combine one part caster sugar and one part hot water (i.e. same weight of each). Store in an airtight container in the fridge for up to 4 weeks.
• This recipe came from Sasha Petraske, a New York City native and a true visionary credited with spearheading the classic cocktail renaissance at his first bar, the now-closed Milk & Honey. Petraske’s ‘neo-speakeasy’ was well regarded all over the world and sparked a plethora of bar openings in its likeness, including The Everleigh, where he was Michael’s mentor and partner until his untimely death at age 42, in August 2015. Created by Petraske in the early 2000s, the Gordon’s Cup is a clean, refreshing and slightly savoury cocktail.

This is an edited extract from The Madrusan Cocktail Companion by Michael and Zara Madrusan, photography by Mark Roper. Murdoch Books RRP $69.99.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.