Cucurbit from The Austin Cookbook
5 monthes ago - By Imbibe Magazine
Inspired by Mexican lollipops, this cocktail from Contigo in Austin brings together the bittersweet flavor of Aperol with cooling cucumber and spicy chile-salt.
1½ oz. gin
¾ oz. Aperol
½ oz. fresh lime juice
¼ oz. simple syrup 1 lime wedge 6 slices cucumber
Chile salt, such as Tajín
Tools: muddler, shaker, strainer
Garnish: cucumber slices dipped in chile salt
Pour some chile salt into a shallow dish. Wet the rim of a rocks glass with the lime wedge, then dip it into the dish to coat the rim and fill the glass with ice. Put 3 of the cucumber slices in a shaker and muddle them...
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