Cucumber Gimlet

Famed chef Charlie Palmer’s bar and restaurant Aureole is twenty steps from Glamour’s office door. It’s a luxe, and expensive, place, but the drinks are career-girl affordable. As a result, the bar has become our Cheers, and this cool cucumber cocktail is a staff favorite. Serve it at a cocktail party—ideally outdoors, in the summertime—and you’ll feel miles and miles away from your in-box.

Serves 4

INGREDIENTS:

• ¼ cup plus 2 tablespoons sugar
• ¼ cup plus 2 tablespoons water
• 2 large cucumbers
• 1 cup gin
• 4 tablespoons fresh lime juice (from 2 to 3 limes)
• 1 cup ice cubes
• 4 lime slices

INSTRUCTIONS:

1. To make a simple syrup, combine the sugar and water in a small saucepan and bring to a boil, stirring until the sugar is fully dissolved. Remove from heat, transfer to a bowl, and refrigerate for 15 minutes, or until cool.
2. Meanwhile, slice four ¼-inch-thick slices from 1 cucumber, and set the slices aside. Peel and coarsely chop the remaining cucumber; puree the chopped pieces in a food processor until smooth. Place a fine strainer over a large bowl, and pour the puree into the strainer, pressing on the solids. Discard the solids.
3. Pour 1 cup of the resulting cucumber juice (you may have some left over) into a pitcher, along with the gin, lime juice, and chilled sugar syrup. Add the ice, and mix all the ingredients thoroughly.
4. Strain into 4 small glasses (martini ones if you have them), and garnish each glass with lime slices and the reserved cucumber slices. (Optional: Dip the reserved cucumber slices in salt before using them as a garnish.) Serve.

TIP: 

• If you don’t want to make simple syrup, you can sweeten this cocktail with 3 tablespoons of agave. It may give the cocktail a slightly darker color, depending on the syrup you use.