Zucchini-Tini (Claire Robinson) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
1 large zucchini |
kosher salt |
2 tablespoons simple syrup, recipe follows |
2 tablespoons zucchini water |
1/2 cup unfiltered sake, cold |
1/4 cup ounces gin |
2 thin slices zucchini, for garnish |
1 cup sugar |
1 cup water |
Directions:
1. Zucchini-tini:
2. 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 for 15 minutes. Press the zucchini to extract as much water as possible.
3. To make the cocktail: Put the simple syrup, zucchini water, sake, and gin in a cocktail shaker filled with ice. Shake well and strain into 2 chilled martini glasses. Float a zucchini slice in each drink and serve immediately.
4. Simple Syrup:
5. Put the sugar and water in a small saucepan and bring to a simmer over medium heat; stir until sugar is completely dissolved. Cool and transfer to an airtight container. Syrup can be stored in the refrigerator for up to 1 month.
6. Cook's Note: Leftover zucchini water can be stored in an airtight container in the refrigerator for up to 3 days.
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