ZUCCHINI-TINIS
ZUCCHINI WATER:
1 large zucchini
Kosher salt
ZUCCHINI-TINIS:
2 tablespoons simple syrup, (recipe follows)
2 tablespoons zucchini water
½ cup unfiltered sake, cold
¼ cup gin
2 thin, round slices zucchini per drink, for garnish
SIMPLE SYRUP:
1 cup granulated sugar
1 cup water
To make the zucchini water: Grate the zucchini on the large holes of a box grater and put it in a fine-mesh sieve over a bowl; sprinkle with a pinch of
salt and let stand 15 minutes. Press the zucchini to extract as much water as possible.
To make the simple syrup: Put the sugar and water in a small saucepan and bring to a simmer over medium heat; stir until the sugar is completely dissolved.
Cool and use immediately or store in an airtight container in the refrigerator up to 1 month.
To make the zucchini-tinis: Put the simple syrup, zucchini water, sake, and gin into a cocktail shaker filled with ice. Shake well and strain into two
chilled martini glasses. Place the thinly sliced zucchini rounds on top as garnish. Serve and enjoy!
Note: Leftover zucchini water can be stored in an airtight container in the refrigerator for up to 3 days.
What makes this recipe really sing:
The floral, smooth flavor of unfiltered sake is a great match with gin. Add the mild, cucumberlike flavor of the zucchini, and you get an elegant, beautiful
cocktail your guests will talk about for weeks.
What to toss in if you have it:
This cocktail is perfect for a fancy cocktail party or dinner; float a tiny organic orchid blossom in it for an extra-special event.
YIELD: 2 COCKTAILS
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
By Claire Robinson
ZUCCHINI WATER:
1 large zucchini
Kosher salt
ZUCCHINI-TINIS:
2 tablespoons simple syrup, (recipe follows)
2 tablespoons zucchini water
½ cup unfiltered sake, cold
¼ cup gin
2 thin, round slices zucchini per drink, for garnish
SIMPLE SYRUP:
1 cup granulated sugar
1 cup water
To make the zucchini water: Grate the zucchini on the large holes of a box grater and put it in a fine-mesh sieve over a bowl; sprinkle with a pinch of
salt and let stand 15 minutes. Press the zucchini to extract as much water as possible.
To make the simple syrup: Put the sugar and water in a small saucepan and bring to a simmer over medium heat; stir until the sugar is completely dissolved.
Cool and use immediately or store in an airtight container in the refrigerator up to 1 month.
To make the zucchini-tinis: Put the simple syrup, zucchini water, sake, and gin into a cocktail shaker filled with ice. Shake well and strain into two
chilled martini glasses. Place the thinly sliced zucchini rounds on top as garnish. Serve and enjoy!
Note: Leftover zucchini water can be stored in an airtight container in the refrigerator for up to 3 days.
What makes this recipe really sing:
The floral, smooth flavor of unfiltered sake is a great match with gin. Add the mild, cucumberlike flavor of the zucchini, and you get an elegant, beautiful
cocktail your guests will talk about for weeks.
What to toss in if you have it:
This cocktail is perfect for a fancy cocktail party or dinner; float a tiny organic orchid blossom in it for an extra-special event.
YIELD: 2 COCKTAILS
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
By Claire Robinson
