• Cucurbit from The Austin Cookbook

    11 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
    Glass: rocks
    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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