A quick muddle of cucumber keeps things fresh in this bubbly aperitif. For the garnish, bartender Shuba Fikru shifts between mint and basil from the bar’s rooftop garden.
2 oz. gin
½ oz. fresh lemon juice
½ oz. simple syrup (1:1)
3-4 slices of cucumber
Tools: shaker, strainer
Garnish: mint or basil leaf
Muddle the cucumber slices with simple syrup and lemon juice in a shaker tin. Add gin and ice and shake until chilled. Strain into a chilled coupe. Top with prosecco and garnish.
Shuba Fikru, Thread Bar at the Renaissance New York Midtown Hotel, New York City
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