Ingredients
- 0.5-1cm of fresh cucumber (seeds removed)
- 50mL San Roccu Gin from Bloom Soul
- 10-15mL strong brew of Pure butterfly pea flowers
- Split ice cubes (large)
- Optional (for a purple martini): 5mL Original Dry vermouth from Noilly Prat
Method
San Roccu is a Corsican gin that is bursting with flavour. It has notes of Corsican clementine, nepita (a citrus-y mint), myrtle, and juniper. It doesn’t require much else to make an amazing summer drink… but… why not guild the lily and add a colour/antioxidants and more freshness?
Cut a 0.5-1cm chunk of fresh and washed cucumber – not too much though, you still want to taste the delicious clementine flavour of the gin – and muddle it in a cocktail shaker. [If you’d prefer a purple martini, add the vermouth to the shaker now.]
Add the San Roccu gin, regular ice cubes, and give it a good shake. Set to the side.
Add split ice cubes to a martini glass (see our Tip below). Carefully add the strong butterfly pea flower brew to the bottom of the glass.
Double strain the cucumber/gin mix into the martini so that it forms a layer on top.
Gently swirl the two layers together so that the flavours are just mixed, but there is still a gradient of blue.
Tip: Put large ice cubes in a plastic ziplock bag and split them with a few whacks of the muddler. This will result in sharp and glossy pieces – giving your cocktail an extra icy look.
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