Squeezing Out the Last Little Bit of Summer

The long summer days are quickly dwindling away, and the kids are heading back to school. But the garden is still bountiful, and there’s always time to get in one more barbecue with friends. This refreshing twist on the traditional Gordon’s Cup Cocktail is not only perfect for entertaining, it takes advantage of the delicious vegetables that nature has on offer. So, stir up a pitcher, take your place by the grill, or on the chaise lounge, and enjoy the few sultry evenings we have left.
You may remember some of these images from our story ‘en famille’ from the Summer Issue starting on page 246.

photography by Gina Weathersby/kiwi street studios
written by Ilene Ross
recipe courtesy of Brett Zwolinski/babas corner

Variation on a Gordon's Cup
Recipe type: cocktail
Serves: 1
  • ½ of 1 lime, cut into 6 wedges
  • 2- ½ inch peeled cucumber rounds
  • 1 small stalk and some foliage fennel
  • ¼ cup gin {preferably Hendricks}
  • 1½ T simple syrup
  • 1 cup cracked ice
  • 1 pinch crushed black peppercorns
  • 1 pinch crushed sea salt
  1. To make the simple syrup, stir 1 cup sugar and 1 cup water in a small saucepan over medium heat until the sugar dissolves. Increase the heat and boil for 1 minute. Cool, then chill (can be stored for later use).
  2. Put lime, cucumber, and fennel in a cocktail shaker and muddle until the lime is juiced and the cucumber and fennel are pulpy.
  3. Add gin, simple syrup, pepper, salt, and then ice. Cover and shake for about 30 seconds. Pour contents-do not strain-into a rocks glass. Season with more salt and pepper if desired.

You can also find this post on the Honest Cooking blog, where we are honored to be guest contributors.

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