Today, I would like to introduce a wonderful recipe called Gordon’s Breakfast Cocktail.
A variation on one of Petraske’s signature cocktails, it packs the perfect punch for Sunday brunch.
2 oz. London dry gin
6 lime wedges
¾ oz. simple syrup (see recipe)
3 thin cucumber slices
4 dashes Cholula hot sauce
2 dashes Worcestershire sauce
Pinch kosher salt
Pinch freshly ground black pepper
Combine all ingredients except the salt and pepper in a cocktail shaker. Add 1 cup of cracked ice and shake vigorously until the drink is sufficiently chilled. Pour into a chilled rocks glass and finish with a pinch each of salt and freshly ground pepper.
Simple syrup: Combine ½ cup granulated sugar and ½ cup filtered water and stir until the sugar is dissolved. Do not boil, as many recipes instruct, as that would cause some of the liquid to evaporate and skew your water content when making cocktails. Cover and refrigerate up to 4 days.