This cocktail was featured at the 2017 Rouge et Blanc event, a part of Bedford Days.
Ingredients:
3/4 oz Cucumber juice *
3/4 oz freshly squeezed lime juice **
1/2 oz simple syrup ***
1.5 oz local white rum - we love Nova Scotia Spirit Co. Fishermans Helper ****
1 oz soda (optional)
Method:
-place a few ice cubes in a tumbler glass.
-place all ingredients in a cocktail shaker. Fill cocktail shaker with ice.
-shake vigorously for approximately 10 seconds.
-before straining cocktail, discard any melted ice in the rocks glass to ensure your cocktail is not watered down.
-single-strain cocktail over your iced glass
-garnish with a cucumber slice
-(optional) top with soda
*if you do do not have a juicer, substitute fresh cucumber juice with 2-3 slices of English cucumber. These go into the cocktail shaker, and if using slices, shake vigorously or muddle before shaking
**freshly squeezed lime juice is best. There is no substitute. We cannot emphasize this enough!
*** to make simple syrup, simply dissolve 1 part granulated sugar in 1 part water. This can be done with boiling water from a kettle into a bowl. Again, this is essential in a cocktail to make it a balanced flavour! Without it, the cocktail will be extremely tart and slightly bitter (although if that's your thing, omit the simple syrup)
**** or substitute with Halifax Distilling Co. JD Shore White Rum
VARIATIONS/SUBSTITUTIONS:
3/4 oz Cucumber juice *
3/4 oz freshly squeezed lime juice **
1/2 oz simple syrup ***
1/2 oz LG Lemongrass Mint White Balsamic
1 oz Tequila
0.5 oz St. Germain Elderflower Liqueur
Salt-chili rim (optional) *
*mix 2 tbsp salt with 1/2 to 1 tsp chili powder, stir to combine