Cucumber Coupe

cucumber basil coupe-horizontal-crtsy ny renaissance midtown

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
Prosecco
Tools: shaker, strainer
Glass: coupe
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 


Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.