This year, spring has gracefully danced in a month later than its usual schedule, but this tardiness doesn’t diminish the joy of welcoming it with the third cocktail in my spring mini-series.
I found myself in a gin-centric groove lately, and while my affection for this spirit runs deep, I yearned to explore other realms of mixology. Today, the spotlight falls on rum and cucumber, a combination that promises to intrigue the palate.
In the year 2014, the international Bacardi Legacy competition played host to a captivating creation from Lithuania – the Spring Revival cocktail. Its architect was Algirdas Mulevicius, a bartender from Mr. Bond in Klaipeda.
Cucumber and mint infuse the cocktail with a refreshing and distinctly spring-like essence. The addition of egg white lends a velvety smoothness to the overall experience.
The subtle sweetness and gentle floral aroma are gifts from the elderflower liqueur. For my rendition, I chose the renowned French St-Germain Elderflower Liqueur, the elderflowers for which are meticulously handpicked in spring and infused in wine spirit for 48 hours, culminating in an elixir graced with 18% sugar content. It’s a truly delicate and highly aromatic floral liqueur that has me eager to explore more cocktail possibilities with it.
Please note that I’ve opted for elderflower liqueur as a substitute in this recipe, as the original calls for elderflower cordial.
Recipe:
Ingredients:
-1 ½ cm Fresh Cucumber (chopped)
-2 oz/ 60 ml White Rum
-2/3 oz/ 20 ml Elderflower liquor
-2/3 oz/ 20 ml Fresh lime juice
-5 Mint leaves
-one egg white
Process:
Muddle the cucumber and mint in the base of the shaker. Add other ingredients and shake well with ice. Strain back into shaker and shake dry (without ice). Strain into a chilled cocktail glass.
Drinkware:
Coupe glass
Garnish:
Mint leaf
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