Cucumber Lavender Bitters

Bee’s Knees

Created by @garnish_girl, Katie Stryjewski. The Bee’s Knees cocktail was created for Bee’s Knees Week – where bars around the country served this classic cocktail and donated the proceeds to local schools to fund the installation of beehives!

Bees Knees
•  2 oz. Gin (Katie used @barrhillgin)
•  .75 oz. Freshly squeezed lemon juice
•  .75 oz. honey syrup (1:1)
• 1 dash El Guapo® Cucumber Lavender Bitters

Shake with ice and strain into a coupe. Garnish with every edible flower you can find. 💐

Cool Hand Cuke

Cool Hand Cuke

• 1 Egg white
• .75 oz Freshly squeezed cucumber juice
• .75 oz Vanilla simple syrup*
• .75 oz Freshly squeezed lemon juice
• 1.5 oz BarSol Mosto Verde Pisco
• 4 dashes El Guapo® Cucumber Lavender Bitters

In a shaker tin filled with ice, combine egg white, cucumber juice, simple syrup, lemon juice, Pisco and bitters. Shake once (hard) with ice, discard ice and shake again without, then double strain into a coupe or Nick and Nora. Garnish with Angostura bitters and an edible flower.

* To make vanilla simple syrup, simply add .25 ounces of vanilla extract (O’Lansen uses homemade) to 24 ounces of regular 2:1 simple syrup

Spring In My Step

Spring In My Step
This take on a classic French 75 is served behind the bar at Brennan’s Restaurant on Royal Street.
Created by Allison Park

• 1.5 oz Hendricks Gin
• 1 oz Freshly squeezed pink grapefruit juice
• Vanilla simple syrup (recipe below)
• 6-8 dashes El Guapo® Cucumber Lavender Bitters
• Petillant natural wine or any sparking white wine
• Edible flowers or cucumber spirals, for garnish

In a clean cocktail shaker with ice, combine Gin, grapefruit juice, simple syrup and bitters. Shake until well chilled, and strain into champagne flute. Top with sparkling wine and garnish before serving.

To create vanilla simple, bring 2 cups of filtered water to a rolling boil. Pour 2 cups of white sugar into water while stirring, and remove from heat source. Slice a whole vanilla bean in half lengthwise, and scrape seeds from both sides of the pod into the pot. Drop seeds into pot to steep, and allow mixture to cool for an hour. Store unused syrup in fridge, where it will keep for up to two weeks.

Cucumber Jalapeño Margarita

Cucumber Jalapeño Margarita
• 1.5 oz Reposado tequila
• 1 oz Cointreau
• Fresh jalapeño slices
• Fresh cucumber slices
• 2 oz El Guapo® Lime Cordial
• 6 dashes El Guapo® Cucumber Lavender Bitters
• Rock salt, for rim if desired

In a clean shaker, add desired number of jalapeño and cucumber slices. Add lime cordial and muddle thoroughly. Add tequila and cointreau before filling shaker with ice. Shake vigorously, and strain into margarita glass. Salt rim of glass with rock salt prior to straining if desired. Top with bitters and garnish with additional cucumber and jalapeño slices prior to serving.

On The Ave

On the Ave
• 1.5 oz Gin
• 1.5 oz King’s Ginger Liqueur
• .25 oz El Guapo® Ginger Syrup
• .5 oz Freshly squeezed Meyer lemon juice
4 slices English cucumber
5 small basil leaves
• 4 dashes El Guapo® Cucumber Lavender Bitters
• Edible flowers & Meyer lemon peel, for garnish

Muddle cucumber slices and basil leaves with ginger syrup and lemon juice in a cocktail shaker. Add gin and ginger liqueur, and fill with ice. Shake and strain with a julep strainer into a chilled coupe glass. Add bitters and garnish with edible flowers and lemon peel before serving.